Cream cheese stuffed jalapeno poppers
Ingredients
- 3/4 cup Woolworths medium fat cream cheese with chermoula, red pepper chutney and almonds
- 6 Woolworths jalapeno stuffing chillies, cut down the side, but not right through (just enough to create an opening)
- 4 tbsp Sriracha sauce
- 1 cup sweet chilli sauce
- 1/2 cup maple syrup
- 12 strips streaky bacon
- 4 tbsp coriander, roughly chopped
- 1 tsp smoked paprika
- 1 tsp smoked chilli flakes
- 1/2 cup finely grated mozzarella
- 1.2 lemon, zested
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat oven to 200°C. Mix together all the ingredients for the filling (3/4 cup Woolworths cream cheese, 1/2 zested lemon, 1/2 cup finely grated mozzarella, 1 tsp smoked chilli flakes, 1 tsp smoked paprika and 4 tbsp roughly chopped coriander) ensuring all the ingredients are well combined.
- Carefully spoon the filling into the 6 chillies using a teaspoon. Wrap each stuffed pepper with 2 slices of bacon before securing with a toothpick to ensure it doesn’t unravel.
- Place on a baking tray before brushing each bacon wrapped pepper with the 1/2 cup of maple syrup. Roast in the oven for 20 minutes or until golden brown and slightly crisp.
- Serve with 1 cup of sweet chilli sauce spiked with 4 tbsp srirracha sauce as a dip for the poppers.
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