Home
Recipes
Side Servings

Summer white peach salad with smoky buttermilk dressing

Christmas recipes

Summer white peach salad with smoky buttermilk dressing

5 minutes

Crispy polenta fries

Chip recipes

Crispy polenta fries

10 minutes

Nori Jam

Asian recipes

Nori Jam

20 minutes

Quick kimchi

Asian recipes

Quick kimchi

Braaied mielies three ways

Braai recipes

Braaied mielies three ways

25 minutes

Rainbow yoghurt

Dressing recipes

Rainbow yoghurt

Grilled brinjal and bonito

Asian recipes

Grilled brinjal and bonito

20 minutes

Soya-pickled cucumber

Asian recipes

Soya-pickled cucumber

30 minutes standing time

Cauliflower mac ’n cheese

Cauliflower recipes

Cauliflower mac ’n cheese

30 minutes

Chargrilled curry-buttered mielies

Braai recipes

Chargrilled curry-buttered mielies

20 minutes

Ricotta with charred Tenderstem broccoli and crispy fried onions

Aliums

Ricotta with charred Tenderstem broccoli and crispy fried onions

25 minutes

Easy, cheesy chilli poppers

Mexican recipes

Easy, cheesy chilli poppers

20 minutes

Load more

Easy, cheesy chilli poppers

By Hannah Lewry

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

1 x 250 g packet Woolworths wood-smoked streaky bacon, sliced
maple syrup, for drizzling
8 Woolworths Serenade chillies
8 Woolworths pickled jalapeños
1 x 175 g tub Woolworths spring onion-and-chive cream cheese
400 g fresh mozzarella, sliced
smoked paprika, for sprinkling
1 x 250 g packet Woolworths nacho chips
olive oil, for drizzling
fresh coriander, for serving
sweet chilli sauce, for serving

Method

1. Fry the bacon in a non-stick pan until coloured nicely, then add a splash of maple syrup and fry until crispy and sticky.

2. Slice the chillies and jalapeños in half and scoop out the seeds. Add a scoop of cream cheese to each half, then top with a piece of mozzarella. Dust with smoked paprika.

3. Crush the nacho chips in a Ziploc bag, then sprinkle over the stuffed chillies. Bake in the oven at 180°C until tender and melted.

4. Remove the warm poppers from the oven and sprinkle over the maple-flavoured bacon bits. Serve with fresh coriander and sweet chilli sauce.

Browse more Mexican-inspired dishes here.