Mix the cream cheese, Cheddar, bacon, Fresno
pepper and milk together in a bowl until very
well mixed and soft.
Put the mixture into a resealable plastic bag
(or a disposable pastry bag) and snip a corner
to make an opening a little less than 1/2-inch
across. Pipe a line of the cream cheese mixture
into each of the peppers (the filling should
not fill the whole pepper; it will spread as it
cooks).
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