1st & 2nd July 2017. Bristol Harbourside.

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Jalapeño bacon poppers

Dan who runs our St. Nicks shack in Bristol started serving these up once a week as a lunchtime special. They very quickly became a permanent fixture on the menu and it’s easy to see why.

The heat of the jalapeño chilli is tamed by a rich cream cheese filling before being wrapped in a crisp ‘baconey’ hug. Delicious.

Make more than you expect to eat… once you pop you just can’t stop.

SERVES 4

INGREDIENTS
20 jalapeño chilli peppers
1 x 250g tub cream cheese
10 streaky bacon rashers, halved horizontally

METHOD
1. Set up your barbecue to cook indirectly at a medium heat (see page xx).
2. Make a long vertical cut in each jalapeño and scrape out the seeds with a teaspoon.
3. Using a teaspoon, fill each jalapeño half to the brim with cream cheese
4. Wrap a slice of bacon around each jalapeño – you’ll find the bacon sticks to itself and holds everything in place. You can secure with a cocktail stick if you are worried though..
5. Place the poppers in a baking tray on the barbecue and grill for around 20 minutes, turning occasionally until the bacon is golden and crispy and the peppers have softened.