4 poblano peppers
4 oz cream cheese
1 oz chihuahua cheese
thick cut bacon
-cut a 1/3 or 1/2 of the pepper away and discard. how much you cut away depends on the shape of the pepper, you want a little boat to put the cheese in. the cheese will steer the boat into the bacon and directly into your mouth. cheese is good like that.
-remove seeds and ribs if you are married to dash or live with jamie as they are wusses.
-mix cheeses, put 1/4 of mixture in each shell. i salt this as chihuahua isn't inherently salty but that's up to you. i am inherently salty.
-wrap with bacon, securing with toothpicks.
-broil until done, this took like 2 glasses of wine, i think. ask missy. try not to burn yourself or create a bacon grease skating rink in the kitchen. let them cool down a lot. they're actually good at room temp because the cheese won't get all blocky and congealy.