- Yield 8 servings
"In New Mexico, chile peppers are one of the most popular 'vegetables.' A family member showed me how to put the these together for a barbecue. It's quick, easy, and great for lots of occasions."
- 4 ounces each Monterey Jack and Colby, cut into 1/4-inch x 3-inch strips
- 8 large jalapeno chiles, cut in half lengthwise, seeded and patted dry
- 16 bacon slices
- Preheat the broiler. Place a cheese strip on top of each jalapeno half and wrap tightly with 1 bacon slice. Secure with wooden picks, if desired.
- Arrange the peppers on a foil-lined pan. Broil 4 inches from the heat source for 8 to 10 minutes, until the bacon is cooked, turning occasionally.
Lisa Bartless, Sapello, N.M.