John Myers
Ingredients for 8 servings:
- 8 chili pepper(s) (Japaleno), fresh
- 150 g cream cheese
- 100 g Cheddar cheese, Gouda or Emmental, grated
- 16 slice(s) smoked bacon or Parma ham
- n. B. herbs, e.g. parsley, cilantro, oregano
- n. B. garlic
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Spicy little bite – also works with Parma ham
Preheat the oven to 230°C and line a baking sheet with parchment paper. Remove the stems from the jalapenos and slice them lengthwise. Deseed and remove any septa. Fill each chili half with cream cheese. You can also mix fresh herbs and/or garlic (my personal favorite!) with the cream cheese beforehand. Then sprinkle the grated hard cheese on top. Wrap a slice of bacon or Parma ham (or half, depending on the size of the slices) around each chili half. Secure with a toothpick if necessary. Place the chili peppers on a baking sheet lined with parchment paper and bake in the oven at 230°C for 10-15 minutes. The bacon/ham should be lightly browned and crispy. Let cool slightly and serve. They’re also great eaten cold, so they’re very easy to prepare. I really enjoy these spicy bites on a hot summer day with a cold beer or a glass of white wine. They’re also a hit at parties.
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