1 lb. bag of Sol Pacifica Yellow Chilies (12 total) or 12 banana peppers – found at Fresh & Easy or Stater Bros. If you can’t find these, you can always substitute for jalapenos
1 (8oz.) container of Whipped Cream Cheese Spread
1 (16oz.) pack of Fresh & Easy Old Fashioned Applewood Smoked Bacon or your favorite bacon of choice
1 (5.5oz.) Fresh & Easy Lemon Pepper Seasoning or any lemon pepper seasoning
Optional: Dozen fresh shrimp, cooked shrimp
Prep Time: 20 minutes
Total Time: 45 minutes
Cut and remove the tops off each Chile pepper.
Rinse out each pepper with water to remove ALL seeds.
I also boil the peppers for a few minutes to loosen any seeds
that are hiding. If you eat a seed it can be dangerous. 🙂
Fill each Chile pepper with whipped cream cheese.
Grilling Shrimp: Clean and Grill
A friend of mine, Erin suggested inserting a grilled shrimp in the center. If you do this, put a little cream cheese at the bottom, follow with one shrimp, and top with more cream cheese to the rim. You don’t need to season the shrimp if you don’t want to.
Start at the top, covering some of cream cheese and wrap one
slice of bacon around each Chile pepper.
Insert toothpick through bacon on both ends of each pepper to
keep bacon attached.
Sprinkle both sides of Chile peppers with Lemon Pepper seasoning.
Place Chile Peppers on BBQ on medium heat. BBQ until bacon gets crispy. Estimated time: 5 minutes on medium heat on all 4 sides. 20 minutes roughly.
Remove and serve hot. Perfect for a tailgate party. You can prep them all at home so all you have to do is put them on a grill. You may want to use a fork and knife. They get a little messy.