INGREDIENTS
- 8 to 10 pickled jalapeño chiles
- 6 ounces goat cheese
- 3/4 cup chopped cooked bacon
- 1/4 cup chopped cilantro
INSTRUCTIONS
Cut a shallow T through the flesh of each chile. Using a small spoon, carefully scrape out the seeds and veins. In a large bowl, mix together the goat cheese, bacon and cilantro. Scoop the mixture into the chiles and serve without hesitation.
