The heat of the jalapeño chilli is tamed by a rich cream cheese filling before being wrapped in a crisp ‘baconey’ hug. Delicious.

Make more than you expect to eat… once you pop you just can’t stop.

INGREDIENTS

• 20 jalapeño chilli peppers

• 1 x 250g tub cream cheese

• 10 streaky bacon rashers, halved horizontally

METHOD

1. Set up your barbecue to cook indirectly at a medium heat.

2. Make a long vertical cut in each jalapeño and scrape out the seeds with a teaspoon.

3. Using a teaspoon, fill each jalapeño half to the brim with cream cheese

4. Wrap a slice of bacon around each jalapeño – you’ll find the bacon sticks to itself and holds everything in place. You can secure with a cocktail stick if you are worried though.

5. Place the poppers in a baking tray on the barbecue and grill for around 20 minutes, turning occasionally until the bacon is crisp and the peppers have softened.