Crispy Bacon-Wrapped Jalapeño Poppers Recipe

Crispy Bacon Jalapeño Poppers

• 12 – Jalapeños, halved and deseeded
• 6 – Bacon rashers, diced
• ½ cup (25g) – Panko breadcrumbs
• 220g (7.76oz) – Cream cheese, softened
• 80g (2.82oz) – Cheddar cheese, freshly grated
• 2 – Spring onion (scallion), thinly sliced
• 2 – Garlic cloves, minced
• 3g (0.11oz) – Coriander (cilantro), roughly chopped (optional)
• Smoked paprika, to taste
• Small drizzle of olive oil
• Seasoning, to taste

Honey Mustard Mayonnaise

• 1 – Whole egg (pasteurised eggs optional)
• 2 ½ tsp (15ml) – White vinegar
• 1 tsp (10g) – Dijon mustard
• 200ml (210g) – Neutral-flavoured oil
• 3 Tbsp (60g) – Honey
• 2 Tbsp (60g) – Dijon mustard
• Seasoning, to taste

• Preheat the oven to 190°C / 375°F and line a baking tray with parchment paper.
  
• Remove stems from the jalapeños, halve them lengthwise and scoop out the pith and seeds.
  
• Heat a pan over medium. Add the diced bacon while the pan is still cold and cook until lightly golden. Transfer the bacon to a bowl and combine with the panko breadcrumbs.
  
• In a separate bowl, combine softened cream cheese, grated cheddar, three-quarters of the bacon/panko mix, most of the sliced spring onion, chopped coriander (if using), minced garlic and seasoning. Mix until smooth.
  
• Stuff each jalapeño half with the cheese mixture and arrange on the lined tray. Sprinkle the remaining bacon/panko mix over the poppers, add cracked black pepper and a small drizzle of olive oil.
  
• Bake for 10–12 minutes, or until the poppers are golden and the jalapeños are soft.
  
• Serve warm with the honey mustard mayonnaise and garnish with remaining spring onion.
  

Honey Mustard Mayonnaise

• Place the whole egg, white vinegar, Dijon mustard and oil in a tall jar or container. Use an immersion blender and blend until the mixture becomes smooth and thick.
  
• Stir in the honey, additional Dijon mustard and seasoning to taste. Blend briefly to combine and chill before serving.