Easy Bacon Chile Relleno

Ingredients

• 4 Poblano Peppers
• 2 Cups shredded Monterey Jack Cheese
• 4 Slices Jalapeño Bacon (cooked) Optional but amazing
• 4 Large Flour Tortillas
• salt and black pepper
• 1 cup vegetable oil for frying

Directions

1. Prep the peppers - Slice off the tops and remove the core and seeds
2. Place on a cookie sheet and broil until bubbling and charring about 6-8 minutes, Flip and repeat on the other side.
3. Place broiled peppers into a covered container or cover with plastic wrap for 15-20 minutes until cool enough to handle. you want it to be sealed so the skins steam away from the peppers.
4. Use a butter knife and kitchen tongs to scrape and peel the skin off the peppers.
5. Chop cooked Jalapeño bacon slices
6. Season each pepper with salt and black pepper
7. carefully stuff each pepper with 1/2 cup shredded monterey jack cheese and 1 slice chopped bacon.
8. Wrap stuffed pepper in flour tortilla, folding to cover all sides and make it more flat for frying.
9. Microwave peppers 2 at a time for 1 minute to melt cheese.
10. Heat 1/2 inch of oil in large skillet and carefully place 2 wrapped peppers into oil and fry for 1-2 minutes per side until golden brown using the tongs to flip and brown edges.