16 jalapeno peppers, cut in half lengthwise
1 package (8 oz) of cream cheese, softened
1 t each fresh oregano and cilantro, minced
Zest of 1 lime
¼ teaspoon smoked paprika
½ t cumin
½ t coriander
Salt and pepper to taste
½ pound of bacon, cut pieces in half
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper, set aside. Cut jalapeno peppers in half, lengthwise. In a small bowl combine cream cheese, herbs, zest, spices, and salt and pepper. Mix well. With a small spoon smooth the mixture into the inside of each jalapeno. Wrap each piece with a strip of bacon. Secure with a toothpick. Roast in the oven for 20 to 30 minutes, depending on the size of your peppers. Bacon should be crispy. Let cool a few minutes before serving.
Hors D’oeuvres, Appetizer
International Bacon Day, #CabernetDay