Stuffed grilled jalapeños

Ingredients for 30 servings:

• 1 pack of cream cheese
• 30 jalapeños
• 30 slices of bacon
• ½ tube(s) tomato paste
• 1 jar tomatoes, dried, preserved in oil
• 5 cloves garlic
• some lemon juice
• some salt
• n. B. Pfeffer
• e.g. paprika powder
• 1 handful of chives
• e.g. leaf parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut off the tops of the jalapeños and carefully remove the seeds and membranes. Finely chop the tomatoes, garlic, chives, and parsley and mix well with the cream cheese, tomato paste, and lemon juice. Puree using a hand blender. Season to taste. Using a pastry press or piping bag, fill the jalapeños with the mixture. Wrap the jalapeños in half a slice of bacon, place them in a jalapeño holder, and sprinkle with Gouda cheese. Grill over high, indirect heat for 15 minutes. Note: They also taste delicious cold the next morning as finger food. Tips: Gutting the jalapeños is very laborious. For larger ones, you can carefully use an apple corer. For the smaller ones and for the membranes of the larger jalapeños, I used long, pointed surgical tweezers. These make it easy to reach inside the jalapeños to remove the membranes. Ensure plenty of fresh air while butchering. Those little Mexicans are a real respiratory irritant!