A sure-fire crowd pleaser, this Super Bowl party finger-food couldn't be easier to prepare. The spicy jalapenos, tart goat cheese and smoky bacon offer an irresistible contrast of flavors. Your guests will be back for more.
Ingredients:
12 slices of thick-cut applewood smoked bacon (about 1 lb.)
12 jalapeno peppers
2/3 lb .creamy goat cheese
1/3 cup chopped chives
Procedure:
Slowly cook bacon on a stovetop grill pan or in the oven turning over once until cooked through but still pliable. (Thinly sliced bacon and quick cooking will crisp the bacon.) Cut jalapenos in half lengthwise. Scoop out seeds and membranes. Fill each half with goat cheese mounding it slightly. Cut each piece of bacon in half. Wrap one piece of cooked and cooled bacon around each pepper half and sprinkle with chives. Place on a rack in a grill pan in the middle of a 350 degree oven until the jalapeno starts to soften. Keep an eye on them. You might want to place them under the broiler a few minutes until jalapenos are slightly charred. Serve. Makes 24 stuffed peppers.
Photo by Bill Brady http://bit.ly/9wFYxm
Recipe by Phyllis Kirigin sweetpaprika.wordpress.com Phyllis is a resident of Croton-on-Hudson and is an avid cook and food blogger. She loves all things culinary, focusing on using fresh ingredients and promoting local farmers and artisans. She can be reached at This e-mail address is being protected from spambots. You need JavaScript enabled to view it
