3 slices of bacon

6 ounces whipped cream cheese

1/2 cup shredded pepper jack cheese

2 scallions, finely chopped

Juice of 1 lime

2 cloves garlic, finely chopped

Salt, to taste

12-15 medium-sized jalapeños, halved lengthwise, seeds and veins removed

 

For cilantro sauce:

1 bunch cilantro, rinsed clean

1/2 cup sour cream

Juice of 2 to 3 limes

Salt, to taste

 

Preheat the grill to medium-high heat. Cook the bacon in a skillet or oven until crispy. Let cool and crumble using a knife or your hands. Mix the bacon, cream cheese, jack cheese, scallions, lime juice, garlic, and salt in a large bowl. Divide the cheese and bacon mixture between each of jalapeño halves, filling each completely. Make the cilantro sauce: Cut the majority of the stem off the cilantro. (Some stem is fine and will enhance the flavor.) Place the rest of the bundle in a small food processor with the sour cream, lime juice and salt until well combined. Set aside. Place the pepper on a lightly oiled grill (a grill pan or grill stone will work, too). Cover and grill the peppers 7-9 minutes until the bottom has browned and the cheese has melted. If desired, use a small kitchen torch to lightly brown the top of the jalapeños. Arrange the jalapeños on a platter with the cilantro sauce.

 

Yield:

Calories:

Fat:

Fiber: