Ingredients:

  • 12 large, fresh Jalapeño Peppers (approx. 500 g)
  • 12 slices (rashers) of Streaky Bacon (standard thickness)
  • 225 g (8 oz) Full-Fat Cream Cheese, softened
  • 120 g (4 oz / approx. 1 cup) Mature Cheddar Cheese, freshly grated
  • 60 g (2 oz / approx. ½ cup) Parmesan Cheese, finely grated
  • 2 Spring Onions (Scallions), finely chopped
  • 1 clove Garlic, minced
  • 1 tsp Smoked Paprika (Pimentón Ahumado)
  • ½ tsp Ground Cumin
  • ¼ tsp Cayenne Pepper (optional)
  • ½ tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper

Instructions:

  1. Wearing gloves, slice each jalapeño lengthwise, keeping the stem intact. Use a small spoon to carefully scrape out the white membrane and all the seeds. Rinse the pepper halves and pat them completely dry with kitchen paper.
  2. In a medium bowl, combine the softened cream cheese, grated Cheddar, Parmesan, chopped spring onions, minced garlic, smoked paprika, cumin, cayenne (if using), salt, and pepper. Stir until the mixture is smooth and evenly distributed. Chill the filling for 10 minutes if desired.
  3. Preheat the oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top. Fill each jalapeño cavity with the cheese mixture, mounding slightly. Tightly wrap one rasher of bacon around each stuffed pepper, starting at the stem end to cover the filling. Secure the bacon with a wooden toothpick.
  4. Place the wrapped poppers seam-side down on the prepared wire rack. Bake for 20 to 25 minutes, or until the bacon is crispy and caramelized and the cheese filling is bubbling hot. If needed, broil (grill) for 1-2 minutes at the end for extra crispness. Allow the poppers to rest for 5 minutes before carefully removing the toothpicks and serving.