This might be the shortest recipe of the month - but it most certainly will not be the shortest on flavor.
If you like chile...or bacon...or even better BOTH - this recipe is for you.
This time of the year is going to be your best bet for a recipe like this because you will want to use Fresh Chile Grown in New Mexico’s fertile Rio Grande Valley.
One of the best things about this recipe as well, is that you can make as many or as few as you want. Serve it at a large party, or keep them all to yourself on the couch with your favorite movie...this recipe is simple to scale up or down.
This recipe was modified from Home Mode for Elle.
- 4 Fresh New Mexican Connection Chiles
- 4 oz Cheddar Cheese (or more)
- 8 pieces of bacon (or more)
- Preheat oven to 450 degrees.
- Place Fresh Chile directly on oven rack, and let them roast for 10 - 15 minutes, until skin is separating from the flesh and starting to char.
- Remove from oven and let cool.
- Once cool, peel the skin, split down lengthwise, and remove seeds and membranes.
- Stuff each pepper with cheddar cheese, and fold pepper around cheese.
- Wrap with bacon, and lay on a baking sheet.
- Bake in preheated oven until bacon is crispy, about 10 - 15 minutes.
Click Here to Download a printable PDF of the recipe.
Those snack cheese sticks for kids lunches work great in these, just the right size.