Summary

Ingredients

• 1 packet cream cheese
• 30 jalapeños
• 30 slices bacon
• 0.5 tube ½ tomato paste
• 1 glass tomato (s), dried, pickled in oil
• 5 cloves garlic
• some lemon juice
• a bit salt
• pepper
• paprika powder
• 1 handful chives
• leaf parsley

Print Recipe Pin Recipe

Instructions

1. Cut off the lid of the jalapeños and carefully remove the seeds and separating membranes.
2. Chop the tomatoes, garlic, chives and parsley and mix well with the cream cheese, tomato paste and lemon juice. Chop up with the hand blender. Season to taste with the spices.
3. Use a pastry press or a piping bag to fill the jalapeños with the mixture. Wrap the jalapeños with half a slice of bacon and place in a jalapeños holder and sprinkle with Gouda cheese.
4. Grill over high, indirect heat for 15 minutes.
5. Note: They also taste extremely delicious the next morning when cold as finger food.
6. Tips: The canning of the jalapeños is very laborious. With the larger ones you can work carefully with an apple corer. I used long, pointed surgical tweezers for the smaller jalapeños and the separators for the larger ones. You can use it to reach into the jalapeños to remove the skins.
7. Provides plenty of fresh air when canning. The little Mexicans really irritate the airways!