Bacon Cheesy Chili Peppers - Poppers

Here's my healthier take on the deep-fried, breaded, jalapeño popper that satisfies my love of Mexican food every time. Fire-roasted chiles bring out the sweetness of the chile- and doesn't everything just taste better kissed by fire? You will discover here in this recipe, that you can achieve that flavor even if you don't have an open flame to cook on! Melty cheese and that salty, smoky taste of bacon complete the bite. Taco Tuesday look out! Bacon Cheesy Chile Peppers may be popping up any day of the week! Muy sabroso! Very tasty, indeed! ~Adrienne

 Bacon Cheesy Chile Peppers

Makes 8 pieces

 Ingredients

• 4 medium-sized Peppers (ie. Jalapeños, Mini Sweet Bell Peppers, Anaheim Chiles, Red Fresno Chiles, depending on your heat preference)
• 4 oz Cheese (ie. Sharp Cheddar, Mango-Habanero, Pepper-Jack, Queso Oaxaca, Mozzarella, any good melting cheese depending on your heat preference)
• 4 slices Bacon, thinly sliced, partially cooked about halfway through

Directions

1. Preheat oven to 375 degrees F. On the stovetop, roast your peppers until well-charred (time will vary depending on what type of stove you have). Allow them to roast on one side until they begin to blacken, then using heat-proof tongs, turn the pepper a quarter turn. Allow to roast until nicely charred, continuing this procedure until the peppers are charred all over. Remove from the heat and place in a bowl, cover and let steam for a few minutes. When cooled slightly, carefully peel off and discard the charred skin. **If you have a gas stove, you can set the peppers directly over the flame. If you have an electric stove, you will need to use a grill grate that has holes in it set over the burner, not directly on it. Heat the grate and then set the peppers on the grate and proceed as stated above.
2. Slice each roasted pepper in half lengthwise. Scrape out and discard the seeds. Dab the peppers dry inside and out with a paper towel. Set the chiles on a small baking sheet or casserole dish.
3. Slice the cheese into 8 equal portions, about 1/2 oz per, to fit in the cavity of each pepper. If using pre-shredded cheese, form it into a torpedo shape, pressing slightly with your hands to hold its shape and fit into the pepper.
4.  Slice each strip of partially-cooked bacon in half to create 8 pieces. Wrap each half strip of bacon around each cheese-filled pepper, tucking the ends on the bottom of the pepper. Place on the baking sheet or small casserole dish.
5. Bake in preheated oven until bacon is crisp and cheese is melted and gooey, about 8-10 minutes.
6. Serve hot from the oven on their own, or as a substantial appetizer or salad alongside sliced heirloom tomatoes and avocado drizzled with a touch of olive oil, salt and pepper, a sprinkle of fresh cilantro and a squeeze of lime.