Jalapeño Cream Cheese Poppers

Prep time: 30 mins | Makes: 12

Ingredients:

• 6 large jalapeños (240g), halved lengthways and deseeded

• 150g cream cheese, softened

• 80g mature cheddar, finely grated

• 20g parmesan, finely grated

• 10g spring onion, finely sliced

• 2g smoked paprika

• 2g garlic powder

• 3g sea salt

• 1g freshly ground black pepper

• 60g breadcrumbs (panko if you like extra crunch)

• 20g olive oil

Method:

1. Preheat your oven to 200°C and line a baking tray with parchment paper.

2. Place the cream cheese, cheddar, parmesan, spring onion, smoked paprika, garlic powder, salt and pepper into a bowl. Mix until smooth and well combined.

3. Spoon the cheese mixture generously into each jalapeño half, smoothing the top.

4. In a small bowl, mix the breadcrumbs with the olive oil. Sprinkle evenly over the filled jalapeños.

5. Arrange the poppers on the baking tray and bake for 18–22 minutes until golden, bubbling and lightly crisp on top.

6. Remove from the oven and allow to cool slightly — they will be molten inside.

7. Taste and adjust seasoning if needed — a pinch more salt, spice or cheese to suit your palate.

Storage:

Best enjoyed hot and fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 190°C to restore the crunch.