Ingredients
12 Small Jalapeno Peppers
10 oz. Log of Soft Goat Cheese
6 Strips of Thick Cut Bacon Cut in half
1 Bunch of Fresh Cilantro
12 Toothpicks
Preparation
With a small knife cut a slit lengthwise in each pepper. Using a teaspoon scrape all the seeds out of the pepper being careful to keep it intact. Rinse and chop cilantro. Stuff each pepper with a pinch of cilantro and the goat cheese just enough so the slit will still close. Wrap each one tightly with a half strip of bacon and stick it with a toothpick to hold it together. This can be done one day ahead, just cover and refrigerate until ready. Preheat grill. Over a medium flame place peppers slit side down and grill until bacon starts to cook. Flip over before cheese melts completely. Cook slit side up until bacon looks crisp and peppers are nicely blistered.
