When we first made these Chili Cheese Poppers we were nervous that nobody would want to try them because, well, when any sane person sees a chili they're not too excited about biting off a chunk to eat. We couldn't have been more wrong though. They were actually the first item devoured by our guests. I think once one brave person tries them and exclaims that they aren't that hot, everyone else follows suit, and thankfully everybody loved them!
These are so easy to prepare and cook. You can prepare them hours in advance and leave them on a tray until they're ready to be put in the oven.
Ingredients:
25 Chili Peppers
2 tubs Philadelphia Cream Cheese
15 pieces of streaky bacon
Method:
1. Wash the chilis (You can use regular chilies or Jalapenos here) and slice length-ways but only half way (or just enough so you can remove the white pieces and seeds inside).
2. Put the Philadelphia into a piping bag and pipe the cream cheese into the chilies (fill them right up).
3. Wrap each chili with the bacon (You can cut these in half as some chilis will be smaller and only need half).
4. Place each of these poppers onto an oven tray and put in the oven (180 degrees) until the bacon has cooked and crisped up and the cheese has melted. Some of the cheese may overflow out the top but only slightly. Usually about 15 minutes.
