Ingredients
12
wooden toothpicks
4
slices bacon, cut in thirds
4
oz (half of 8-oz package) cream cheese, softened
2
tablespoons chopped fresh chives or finely chopped green onions
6
jalapeño chiles (2 to 3 inch), halved lengthwise, seeded
Preparation
Heat oven to 375°F. Soak toothpicks in small bowl of warm water to prevent burning. Line large rimmed cookie sheet with foil; spray with cooking spray. Place bacon on foil; bake about 12 minutes or until soft and pliable. Transfer to paper-towel lined plate. Discard foil and bacon drippings, or reserve for another use. Spray cookie sheet with cooking spray.
In small bowl, mix cream cheese and chives. Spoon or pipe mixture evenly into chile halves.
Wrap 1 piece of bacon over top and sides of each stuffed chile half; secure with soaked toothpick. Place on cookie sheet.
Bake 11 to 14 minutes or until bacon is cooked through and chiles are tender. Serve warm.
