Bacon-Wrapped Jalapeño Poppers

Ingredients

Instructions

1. 1

   Preheat the oven to 220°C and line a small baking tray or rack-lined tray with baking paper or foil for easier cleanup. If using a rack, the bacon will crisp more evenly.

2. 2

   Halve the jalapeños lengthwise. Using a small spoon, remove the seeds and white membranes. For less heat, scrape thoroughly; for more heat, leave a little membrane intact.

3. 3

   In a bowl, mix the softened cream cheese, grated cheddar, garlic powder, and black pepper until evenly combined and smooth enough to spoon. A soft filling is easier to pack tightly into the peppers.

4. 4

   Fill each jalapeño half with the cheese mixture, mounding it slightly but pressing it in so it does not spill out during baking.

5. 5

   Wrap each filled jalapeño half with half a slice of bacon, stretching the bacon gently so it overlaps and stays in place. Arrange seam-side down on the tray. If your bacon is very thick, it may need a few extra minutes to crisp.

6. 6

   Bake for 18-20 minutes, until the bacon is browned, the peppers are just tender, and the filling is hot and bubbling. If needed, grill for 1-2 minutes at the end for extra colour, watching closely to avoid burning.

7. 7

   Rest for 2 minutes before serving; the filling will be extremely hot straight from the oven. Serve warm.

Nutrition per serving

Notes

• •Wear gloves when handling jalapeños, or wash hands thoroughly and avoid touching your eyes.
• •For neater poppers, choose jalapeños of similar size so they cook evenly.
• •If the peppers rock on the tray, slice a very thin strip off the underside of each half without cutting through.
• •These are naturally low in carbs and work well as a keto snack, starter, or game-day dish.

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