- 6 jalapeño chillies
- 100 g firm mozzarella cheese
- 4 T cream cheese
- 2 T chopped chives
- 1 t smoked paprika
- For the blue cheese sauce:
- 50 g blue cheese
- 250 ml cream
Preheat the oven to 180°C.
Make an incision along the length of 6 jalapeño chillies, so that you can open the chilli enough to stuff it, but do not cut it all the way through.
If you like, you can remove the veins and seeds from the chillies to reduce the heat.
Grate the mozzarella cheese and mix with the cream cheese, chopped chives and smoked paprika. Using a teaspoon, carefully spoon the stuffing into the chillies, making sure not to overstuff them.
Wrap each pepper in 2 rashers of streaky bacon and secure with a toothpick.
Arrange on a baking tray and to roast for 15 minutes on each side, depending on how well done you prefer your poppers.
For the blue cheese dressing, combine the blue cheese with the cream in a saucepan over a medium heat. Stir until the cheese melts into the cream, allow to cool completely and serve with the poppers.
Photograph: Joe Szilagyi