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Cream cheese stuffed jalapeno poppers

Jalapeno Poppers

Cream cheese stuffed jalapeno poppers

Serves 2


¾ cup Woolworths medium fat cream cheese with chermoula, red pepper chutney and almonds.
1.2 lemon zested
½ cup finely grated mozzarella
1t smoked chilli flakes
1t smoked paprika
4T roughly chopped coriander
 
Woolworths jalapeno stuffing chillies 6, cut down the side, but not right through (just enough to create an opening)
 
12 strips of streaky bacon
½ cup maple syrup
Sweet chilli sauce for 1 cup
Sriracha sauce 4T

Preheat oven to 200°C. Mix together all the ingredients for the filling ensuring all the ingredeints are well combined
Carefully spoon the filling into the chillies using a teaspoon. Wrap each stuffed pepper with 2 slices of bacon before securing with a toothpick to ensure it doesn’t unravel.


Place on a baking tray before brushing each bacon wrapped pepper with the maple syrup. Roast in the oven for 20 minutes or until golden brown and slightly crisp.
Serve with sweet chilli sauce spiked with srirracha sauce as a dip for the poppers.

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