CHILLI BOMBS

These little crackers are based on a starter I had whilst on a weekend away. I have adjusted the recipe slightly and this is my version.
By the way, they are awesome cooked on a barbeque, as you achieve that smokey blistering of the chilli skin and the bacon becomes really crispy.

Ingredients:

6 Large Green Chillis
100g Soft Cream Cheese (we used Philadelphia)
3 Rashers of Streaky Bacon (Smoked or Unsmoked)

1. Prep your chillis by cutting them length ways, keeping them attached to the stork. Using a teaspoon, scrape out the seeds and discard.
2. Using a teaspoon take a spoonful of cream cheese and gently spread it into the cavity of the chilli making sure the cream cheese fills the entire chilli, repeat this with all the chillis.

3. Lay your bacon rashers out on a flat surface, such as a chopping board and using the back of a knife stretch the rasher out, then cut in half and carefully wrap one half of the rasher around the filled chilli, pulling tightly to keep the cheese from squeezing out. Again repeat this with the remaining chillis.
4. Heat a griddle pan or frying pan with no oil until smoking hot, then lay the chillis on it, after a couple of minutes turn the chillis and keep repeating this until the bacon is crisp and the chillis are soft. Alternatively heat a baking tray in a really hot oven, then lay the chillis on this and cook in the oven for 10 - 12 minutes, turn regularly.
5. When the chillis are nicely cooked, leave for a few minutes before eating as the cheese will be very hot, then enjoy, especially with a nice cold beer!!