Also known as chilli poppers, these bacon wrapped treat's are a popular crowd pleasing snack!
This is the 3rd or 4th time I have made these I'd say, so I'll say these are the best batch I have made so far! One little thing I have changed about this recipe is the bacon quantity. As nice as a lot of bacon is that I used to use a full rasher of streaky bacon, where as for this batch I used half a slice. It may seem stingy but its the way to go! Your left with a crispier finish and there's not a layer of boiled and chewy consistency under the outer crispy layer.
Both the recipe's quantity and method are very straight forward. Keep in mind though for every chilli you have you will need a piece of streaky bacon to match, because the chilli will be halved and so will the bacon rasher.
Please note that no chilli's were harmed in the making of this recipe!
For my attempt tho this was the quantity:
7 Green Chilli Peppers
7 Rashers of Streaky Bacon
85g of Cream Cheese ( I used Philadelphia's Garlic & Herb )
l will also say with the cheese is to just buy the pot and you can put as much or as little as you want in the chilli's. There are a lot of flavoured cream cheese out there too including jalapeno, chive and sweet chilli. So there are plenty of ways to mix this up!
1. Slice the chilli's from top to tail and scoop out the seeds and the membrane (white bits). I did keep the storks on this time because I thought it would look better.
2. Use a butter knife and spread as much or as little of the cream cheese you would like into the chilli.
3. Slice the streaky bacon in half so you have 14 smaller pieces and wrap each individual chilli and place into a lined baking tin or tray.
4.Place into a preheated oven on about 150 for 12 minutes or until the bacon has cooked and coloured nicely. You can cook it lower and longer, this will ensure a nicer result on the bacon and the cream cheese wont leak out of the chilli. I cooked mine on lower because I don't trust my cooker!