Ingredients
- Jalapeno peppers
- Full fat cream cheese
For vegetarian version
- Fat Daniel's Dixie Dust
- Olive oil
For non-vegetarian version
- Streaky bacon (for non-vegetarian)
Method
- Cut lengthways down one side of the jalapeno, leaving the tip and stalk in tact
- Make another cut at the stalk end to create a T shape
- Open up the gap and use the handle of a teaspoon to scrape out the seeds
- Use a butter knife to fill the chilli with cream cheese
For vegetarian version
- Rub the chillis in a little oil
- Sprinkle on some Dixie dust
For non-vegetarian version
- Take a rasher of streaky bacon and, starting at the stalk end, wrap tightly round the chilli
- Keep in the fridge until ready to grill
- Place on the grill on a direct medium-high heat
- Turn once or twice to ensure they are cooked evenly all over
- Vegetarian poppers are ready when the skins are uniformly blackened and blistered, the flesh of the jalapeno is soft and the cheese is bubbling out of the slit
- Non-vegetarian poppers are ready when the bacon is browned and crisp, the flesh of the jalapeno is soft and the cheese is bubbling
Video