Easy bacon chilli poppers
|jalapeños — pickled|
|bacon — streaky|
|mayonnaise — paprika, to serve|
Preheat oven to 220ºC.
Remove the seeds (I find them a tad too hot) and soak the chillies in water to tone down the brine flavour.
Stuff them with whatever cheese you have – mozzarella, feta, cheddar, cream cheese or even a mixture.
Wrap each stuffed chilli in a slice or two of streaky bacon and use a wet toothpick to secure.
Pop onto a baking tray and roast for 15 -20 minutes.
Serve with smoked paprika mayo.