Fresno peppers are a delicious pepper that grows out here in California. They resemble a jalapeno, but are fruitier in flavor and rest somewhere between the heat level of a jalapeno and a serrano. They’re so good!
That being said they are a little on the pricier side sometimes soaring as high as almost nine dollars a pound. Ouch! So if Fresno chiles aren’t in the budget feel free to use green or red jalapenos and mix 2 teaspoons of sriracha into the goat cheese mix. Since sriracha is made from Fresnos you’ll get the flavor without the high price. Fig jam would also be a delicious addition here if apricot isn’t…your jam lol.
- 8 large Fresno chiles
- 8 strips bacon
- 6 oz goat cheese
- 2 oz cream cheese
- 2 Tbsp apricot preserves
- 16 toothpicks (*optional)
- Preheat your oven to 400°F
- Slice the tops off of your Fresno peppers and slice in half length wise. Discard the seeds.
- In a bowl mix together the goat cheese, cream cheese, and apricot preserves.
- Slice the bacon in half, leaving you with 16 short slices of bacon.
- Fill the hollowed out peppers with the cheese mixture and wrap each pepper with bacon. You can secure the bacon with toothpicks if desired.
- Bake for 20 minutes or until the bacon is cooked to your liking. If you own a smoker you can also smoke these bad boys for one hour at 300°F for a delicious smokey treat. Enjoy!
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