Comments on: ~Bacon Wrapped Stuffed Chiles!

By: linda

linda — Sat, 26 Mar 2016 05:02:56 +0000

Try cooking the bacon on a rack in the oven part way and then wrapping the partly cooking bacon around the stuffed peppers and roasting until crispy.

By: Pamela

Pamela — Wed, 30 Sep 2015 00:19:07 +0000

I have made these a few times! My family loves them:) but how do you get the bacon crispy? Mine never does and would be so much better if it would. Thank you for sharing this recipe

By: Cindy Lou

Cindy Lou — Fri, 15 Aug 2014 03:19:09 +0000

Amy–All those sanctimonious folks who rattle on about peeling chiles should just chill…in Turkey where these people have perhaps never traveled, long green chiles are oven-baked and eaten with skin, often with eggplants (also with skin on) and olive oil, onions, garlic –a delicious and very traditional dish! Carry on! Don’t read the comments!

By: Allie

Allie — Mon, 09 Jun 2014 22:45:03 +0000

It’s so easy to char and peel your peppers. Just heat up the oven to broil, then place the peppers right on the rack crosswise so that they don’t fall through. As each side browns and blisters, turn the pepper with tongs so that it browns all the way around. The skin may even turn black in places, that’s ok! Place the peppers in a zippered plastic bag, or other sealable container, and let them sweat for about 30 minutes. They should be cool enough to handle, and the time spent steaming will have loosened the skin. Just peel the thin outer layer away, then seed as usual.

By: Amy

Amy — Mon, 14 Apr 2014 02:34:29 +0000

In reply to Jan S.. GREAT idea! :)

By: Jan S.

Jan S. — Mon, 14 Apr 2014 02:33:18 +0000

We are foodies, new to New Mexico (from New York and New Jersey), so we are still learning about chili peppers. After reading the comments, we fire roasted and skinned the chili peppers first. Threw all the stuffing ingredients into the food processor and pulsed until well mixed, and roasted the stuffed, seasoned, bacon wrapped peppers on a rack in a roasting pan. AMAZING and DELICIOUS. Definitely will be making these again.

By: Tanya

Tanya — Sun, 29 Sep 2013 22:59:40 +0000

In reply to Veronica.

Same here. All was good until I looked close and said, “skin on!?” — Who knew us NM-icans were so chile passionate? 😉 ….Everyone!

By: Tanya

Tanya — Sun, 29 Sep 2013 22:54:41 +0000

In reply to Rhonda Valdez.

Another NM-ican here. 🙂
Roasted green chile; always remove skin. Boiled? Never boiled them. But I would think the skin is too thick. …Thicker than jalapeño skin. Time for experimenting!

By: Sara

Sara — Sat, 01 Jun 2013 19:54:15 +0000

Thanks so much for the inspiration, and the suggestion about boiling the peppers. Made these today for a bbq, and even without the bacon, I’m sure they’ll be yummy!

By: Veronica

Veronica — Mon, 27 May 2013 20:34:23 +0000

I am a native New Mexican, and we KNOW chile, I freeze two sacks year, and that’s just green. Leaving the peel on the chile is a big no no. It’s not something you wanna eat, even if you boil it first. Especially if your grilling it. this recipe looked interesting to me, until I saw the peel, then I cringed.