8 extra-large fresh jalapeño peppers
8 oz. cream cheese (250g)
1–2 cloves fresh garlic, peeled and minced
¼ cup chopped herbs, such as chives, cilantro or parlsey (6g)
1 tsp. salt (4g)
8 slices of bacon, room temperature
Preheat the broiler in your oven. Use gloves to prepare the jalapeños so that the peppers do not irritate your hands.
Carefully slice open the jalapeños lengthwise, leaving the stem intact. (See photo) Scrape out the inner membrane and seeds.
Combine the cream cheese, garlic, herbs and salt in a microwavable bowl, and heat on high for one minute. Remove from the bowl from the microwave and stir to combine well. Using a small spoon, fill the cleaned jalapeños with the cream cheese mixture. Wipe away any excess filling.
Wrap the filled peppers with the bacon (see photos.) Skewer the peppers with either a bamboo or metal skewer, and balance in a baking pan lined with parchment. Use a toothpick to secure the bacon at the bottom of the jalapeño. Broil for approximately 8 minutes, until the bacon is crispy. Turn the skewers to reposition the jalapeños to broil for another minute or two if any part of the bacon is not sufficiently crisp. Serve immediately.