Easy to make appetizer that is always a hit. Whilst normally done with Jalapenos, other chillies (that are spicier ) can also be used. Just remember to scoop out the seeds and pith. For more heat, add some chilli powder to the cream cheese or add chopped chillies ( canned) to it. To make more than this recipe caters for, simply, pro rata the ingredients to meet the increased quantity
Ingredients
Jalapeno chillies - 6 large
Cream cheese – 226 grams
Cheese - 50 grams (grated) Cheddar or Cheshire
Bacon – six slices ( preferably streaky bacon)
Instructions
Preheat your oven to 200 degrees Celsius
Wash the Jalapenos and dry with a paper towel
Slice them in half lengthwise. Don't remove the stem but slice through it. (This provides a nice little handle to hold the poppers when they are being eaten)
Scoop out the seeds and white pith.
Mix the cream cheese with the other cheese being used. Ensure that the cheeses are well combined
Spoon equal quantities of the cheese mixture into each Jalapeno half. The halves should be overstuffed to about a centimetre higher than the filled cavity
Wrap the bacon around the filled Jalapenos, starting at one end, in a spiral, until the bacon fully envelops the chilli
Place on a foil-lined baking tray and place in the oven
Cook for 25 to 3o minutes or to the level of crispiness that you prefer
Serve
Notes
This recipe yields six portions
Keywords: Jalapeno poppers
Nutrition Information
Serving size: 85 g Calories: 247 Fat: 20 g Saturated fat: 7 grams Unsaturated fat: 1 g Trans fat: 0 grams Carbohydrates: 2 grams Sugar: 2 grams Sodium: 180 mg Fiber: 0 grams Protein: 4 grams Cholesterol: 8 mg
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/jalapeno-poppers-usa/