Heids’ Holy Moly Jalapeño Peppers

By Jack and Hayley Rowbottom

ALWAYS give credit where credit is due, ESPECIALLY when it comes to food! So, this recipe is 100% dedicated to our good Californian pal, Heidi. Now our Heids is a wonderful person in general: whenever we visit, she carts us around, gives us her automobile and opens her home to us, but the day she brought out this plate, my eyes popped out of my head.

These bad boys are an absolute taste tantalisation which melt in your mouth. The combination of sweet, salty, cheesy and spicy almost feels like an impossibility but these definitely hit that mark. Stick a fork in me, I’m done.

Ingredients Jalapeño Peppers Cheddar cheese Cream cheese Any kind of cheese with a bit of a kick (like a Mexicana or spicy pepper Jack) Streaky bacon Pinch of paprika Maple syrup Method Cut the jalapeños in half lengthways, remove pith and seeds.

Combine the three cheeses and the paprika, then stuff the pepper halves with the mixture. Wrap each in a streaky bacon rasher.

Get the peppers and the streaky bacon onto the grill on indirect heat, then drizzle over the maple syrup and grill until the bacon and jalapeño edges are slightly charred.

Make sure you give them a few minutes before attempting to eat them however tempted you are to smash them in your mouth… burning hot cheese and sticky maple syrup will burn (which I know from painful personal experience!!)

And there you have it… a perfect warm up, side dish or hell, you could just demolish a whole plate of these for dinner!! Cheers Heids!