Ingredients

6 large jalapeño peppers

1 tsp finely chopped garlic
125g cream cheese with onion & chives
65g Cheddar cheese, finely grated
¼ tsp freshly ground black pepper
¼ tsp finely chopped chillies (optional)
½ tsp green onion seasoning
65g onion flakes (dried)

250g streaky bacon
12 toothpicks

Method

Trim the stalk of the jalapeño peppers, halve them lengthwise and remove the seeds.

In a large bowl, mix the garlic, cream cheese, Cheddar cheese, pepper, chillies, green onion seasoning & onion flakes together well and fill each jalapeño half.

Wrap each jalapeño half with bacon and secure with a toothpick.

Place on a greased baking tray and bake in the oven for 10‑15 mins, watching carefully to not burn or overcook the bacon.
Do not grill the peppers as they will burn!
Transfer to a serving plate & serve.

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Variations

Substitute the streaky bacon with pancetta, back bacon or beef carpaccio.