Jalapeño poppers
- Janine Ratcliffe
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Makes 30
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 5 out of 5.9 ratingsRate
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This three-ingredient Jalapeño poppers recipe packs in the flavour. These make a fun party canapé and it's easy to turn out a big batch for a crowd
Gluten free
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Try our jalapeño poppers, then discover beef chilli with jalapeño cheddar scones, smashed burgers with jalapeño rarebit or sweetcorn and jalapeño scones.
Jalapeño poppers recipe
Ingredients
Nutrition
- 15 whole jalapeños
- 100g brie
- 15 thin slices of pancetta
Nutrition: per popper
- kcal30
- fat2.4g
- saturates1.1g
- carbs0.4g
- sugars0.4g
- fibre0.3g
- protein1.6g
- salt0.2g
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Method
-
step 1
Heat the oven to 190C/170C fan/gas 5. Carefully cut each jalapeño in half through the stem then scrape out any seeds and membrane.
-
step 2
Cut the brie into small pieces that will fit snugly inside each jalapeño (but don’t overstuff otherwise they will bust out) and push into the cavity.
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step 3
Put a slice of pancetta on a board and use the back of a knife to drag and stretch out a bit more, then cut into two. Wrap each pepper half in a piece of pancetta.
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step 4
Line up the jalapeños on a baking tray then bake for 15 mins until the bacon is crisp and the peppers tender. Leave to cool for a couple of minutes before serving.
Our best jalapeño recipes.
Authors
Janine RatcliffeFood director
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