Recipe Instructions:
20 fresh Hatch green chile peppers, or New Mexico green chile peppers
8 ounces cream cheese
20 slices of thin, center cut bacon
1 tablespoon honey, or maybe more, its just for drizzling
black pepper
Roast the Hatch peppers. To do this, put the peppers on a baking sheet and broil them until they are black on the outside, turning occasionally. Then, remove them from the oven, and put them in a ziploc bag so that they can steam for ten minutes. Then take out the peppers and rub them gently so that all the charred skin comes off of the peppers. This can be done ahead of time and they also freeze beautifully.
Cut the peppers in half and cut the stem end off as well. Make one slit lengthwise through the pepper halves and open them up so that you can see inside. Remove some of the seeds and vein (leave in more if you like your devils spicier).
Put about a teaspoon of cream cheese in the center of each pepper half, wrap the pepper around it so that it closes, then place on a parchment lined baking sheet. Do not worry if your tender peppers tear and you can see the cheese come through a bit, the bacon will help contain everything.
Cut the twenty strips of bacon in half and wrap around each little devil and place back on the baking sheet. Be sure to place them seam side down so that the bacon doesn't curl and open up in the oven. Crack black pepper over the devils and put them in a 350° F oven for 45 minutes. Some of your cheese may ooze out of your devils, but not to worry, because they will still be delicious!
After 45 minutes, drizzle a generous amount of honey over the devils and bake for 5 more minutes. Take them out of the oven and pop them into your mouth.
