CHEESY BACON CHILLI POPPERS

  • Ingredients

    Serves 6

    For Poppers :

    12 Jalapeno Chilies (medium size)
    1/4 Cup Cream Cheese
    1/4 Cup Grated Mozzarella Cheese
    1/4 Cup Grated Cheddar Cheese
    1/2 Tsp Smoked Paprika
    12 Strips of Bacon
    12 Toothpicks (soaked in water)
    Olive Oil

    For Guacamole :

    2 Avocados
    1/2 Green Chili (thinly sliced)
    1/2 Garlic Clove (crushed)
    Lemon Juice
    Salt and Pepper

    Method

    Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Griddle and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

    • Make incision down length of chilies and remove seeds and membrane. Soak in boiling water for 10 minutes.
    • In separate bowl, combine cheese and add paprika.
    • Fill chilies generously with cheese and paprika blend and wrap tightly with bacon strip. Secure with toothpick.
    • Oil Griddle and place chilies directly on. Grill until bacon is crispy and filling begins to ooze out.
    • Combine all the ingredients for guacamole in separate bowl and serve with poppers.