Preparation: 10 minutes
Cooking time: 25 minutes
In Ireland up until recently it was near impossible to find fresh jalapeno peppers. As soon as i discovered they sold them in supermarkets finally, they had to be put to use A.S.A.P. A fantastic finger food, the jalapeno popper is a favorite among so many! Usually coated in a spiced breadcrumb, this recipe takes them to the next level. Smokey streaky bacon rashers are the not so secret ingredient, and it makes them AWESOME! If you're not a jalapeno popper fan, you will be after these!
In Ireland up until recently it was near impossible to find fresh jalapeno peppers. As soon as i discovered they sold them in supermarkets finally, they had to be put to use A.S.A.P. A fantastic finger food, the jalapeno popper is a favorite among so many! Usually coated in a spiced breadcrumb, this recipe takes them to the next level. Smokey streaky bacon rashers are the not so secret ingredient, and it makes them AWESOME! If you're not a jalapeno popper fan, you will be after these!
Ingredients:
10 Jalapeno Peppers
180g Cream Cheese
Small bunch of Chives
Small bunch of Chives
10 Streaky Bacon Rashers (smoked)
1/2 tsp Paprika
1 tsp Cracked Black Pepper
10 Cocktail Skewers
Method:
Put the cream cheese in a bowl, and mix in some finely chopped chives, a pinch of black pepper and a pinch of paprika. Set to one side and line a tray with tinfoil and preheat the over to 180C.
To de-seed the jallys, make a long slice from the top to the bottom, making sure you don't pierce the whole way through, and at the stalk end make a slice across, essentially making a T shaped cut. Scoop the seeds out with a teaspoon, and when each pepper is hollow fill with a spoon of the cheese mixture. Make sure the pepper closes back over and isn't too full otherwise they will leak during cooking.
Take your bacon and start wrapping from the thin end towards the top, making sure the cream cheese is secure in the middle, and then secure the top of the bacon with a skewer. Place the poppers on a the tray, and put them in the over for 20 minutes. They will be cooked after 20 minutes, but in order to get a nice golden crisp on the bacon, put them under a hot grill for 5 minutes, rotating them every minute or so!
I would recommend using some sweet chilli sauce as a dipping sauce as the sweetness really compliments the spicy, and the saltiness of the bacon. These can be prepared in advance, and thrown in the oven when needed .
To de-seed the jallys, make a long slice from the top to the bottom, making sure you don't pierce the whole way through, and at the stalk end make a slice across, essentially making a T shaped cut. Scoop the seeds out with a teaspoon, and when each pepper is hollow fill with a spoon of the cheese mixture. Make sure the pepper closes back over and isn't too full otherwise they will leak during cooking.
Take your bacon and start wrapping from the thin end towards the top, making sure the cream cheese is secure in the middle, and then secure the top of the bacon with a skewer. Place the poppers on a the tray, and put them in the over for 20 minutes. They will be cooked after 20 minutes, but in order to get a nice golden crisp on the bacon, put them under a hot grill for 5 minutes, rotating them every minute or so!
I would recommend using some sweet chilli sauce as a dipping sauce as the sweetness really compliments the spicy, and the saltiness of the bacon. These can be prepared in advance, and thrown in the oven when needed .
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