These appetizers are incredibly easy to make and so yummy! Plus they don’t have to be served hot – still good hours after you pull them out of the oven. You can also assemble them ahead of time, cover them, and just keep them in the fridge. Then pop them in the oven about a half hour before you want to serve them.
I used Mosco chiles – a hot, flavorful chile. I thought it was a good choice. They would also be good with mild, though. I also dipped some of them in maple syrup before baking. That was also very good, but I think the basic recipe is so good, I’m not likely to bother with the maple syrup.
At the Denver Chile Fest yesterday, Heather Blake of RockyMountainCooking.com made a version of these brushed with her green chile bbq sauce – super good! I’ll be publishing some of her recipes shortly.
One thing I like about this recipe is that I always have a can of water chestnuts in the pantry and always have bacon and green chiles in the fridge or freezer. So I can whip these up on no notice. Try these – this recipe’s a keeper.
- ½ lb bacon
- 1 8-oz can whole water chestnuts
- 2-3 whole green chiles, roasted & peeled
- Preheat oven to 325 degrees.
- Cut the bacon strips in halves or thirds. Thirds will do for most of the water chestnuts, but the biggest may not be totally covered by the bacon.
- Cut the chiles into strips about ½ inch wide. Then cut each strip to about the same length as the bacon.
- Cover each bacon strip with a strip of chile, put a water chestnut on top, then wrap the bacon over it and skewer with a toothpick.
- Place on a baking dish or sheet and bake for 30 minutes or until done to your liking.
- Serve & enjoy!
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