Here’s a quick and easy way to satiate a chilli popper (and bacon) craving. Not only are these babies carb free, but they are simply roasted until crispy in the oven – not deep fried.
I use whole jalapenos in the jar. The trick is to remove the seeds (I find them a tad too hot) and soak the chillies in water to tone down the brine flavour. Stuff ‘em with whatever cheese you have – mozzarella, feta, cheddar, cream cheese or even a mixture. Wrap each stuffed chilli in a slice or two of streaky bacon and use a wet toothpick to secure. Pop onto a baking tray and roast in a 220 degree celcius oven for 15 -20 minutes. Serve with smoked paprika mayo.
