About this recipe:These chillies make the perfect appetiser or starter. Jalapeno chillies are stuffed with cream cheese, Parmesan and Cheddar, then wrapped in bacon and grilled on the barbecue.
225g cream cheese
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons garlic granules
170g grated Cheddar cheese
16 whole jalapeno chillies with stems
8 rashers streaky bacon, cut in half crosswise
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat barbecue for medium heat and lightly oil the cooking grate.
Mix together the cream cheese, Parmesan cheese, garlic granules and Cheddar cheese in a bowl until the mixture is thoroughly blended.
Lay a jalapeno chilli onto a work surface and cut a lengthways sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the chillies. Chop up the chilli slices and mix into the cheese stuffing. Stuff each pepper with cheese mixture and wrap each stuffed chilli in a half a rasher of bacon. Secure with cocktail sticks.
Grill the poppers on a cooler part of the barbecue until the chillies are hot and juicy and the bacon is browned, 30 to 40 minutes.