Ingredients

Method

• 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

Ingredients

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.

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