Bacon and cheese jalapeño poppers


Filled with gooey, smoky deliciousness, these party perfect snacks will go like hot cakes!  


200 g Eskort Diced Bacon

12 jalapeño chillies 

250 ml (1 C) cream cheese 

250 ml (1 C) white cheddar, grated  

5 ml (1 t) black pepper 

Oil, for deep frying 


250 ml (1 C) bread flour, for mixing 

125 ml  (½ C) flour, for dipping

60 ml (¼ C) corn starch

250 ml (1 C) water

5 ml (1 t) salt 

5 ml (1 t) black pepper 

250 ml (1 C) amasi



NB: Wear gloves while working with chillies and thoroughly wash your hands afterwards. 

  • Slice along the length of one side of each chilli with a small, sharp knife.
  • Using the end of a teaspoon, gently scrape out the seeds and the white membrane.
  • Soak the chillies in a bowl of hot water from the kettle for 10 minutes. 
  • While they soak, fry the bacon in a pan over high heat until crispy. 
  • Remove the bacon from the pan and set aside to cool down. 
  • In a large bowl, mix the cream cheese, white cheddar, black pepper and cooled bacon together well until combined. 
  • Remove the chillies from the water and remove the core and pips with a knife.
  • Stuff each chilli with cream cheese mixture and gently press to close them up.
  • Refrigerate until needed.


  • Combine flour, corn starch, amasi, water, salt and pepper in one bowl and place the dipping flour in a separate bowl. 
  • Roll the stuffed chillies in flour, then in amasi mixture, then flour again. 
  • Place on a tray and refrigerate to set for 5 minutes before deep-frying.
  • Heat the oil in a large saucepan and carefully lower the poppers into hot oil using a slotted spoon.  
  • Deep-fry the poppers until crispy and golden, then remove and place on paper towels to absorb excess oil.



  • Arrange on a platter to cool slightly before serving with a dipping sauce of your choice.


  • Offer a selection of dipping sauces like sweet chilli sauce, plain mayo or garlic and herb mayo.
  • Make batches of chilli poppers in advance and instead of deep-frying immediately, line them up on a baking sheet a few centimetres apart and freeze. Once frozen solid, carefully transfer to a freezer bag and store until needed or for up to four months.

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