Bacon and cheese-stuffed jalapeño poppers recipe

Step 1

Heat 2 teaspoons oil in a small frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 4 minutes or until lightly browned and crisp. Transfer to paper towel to drain. Reserve 2 tablespoons bacon.

Step 2

Combine garlic, cream cheese, onion, oregano, tasty cheese and remaining bacon in a bowl. Season with salt and pepper.

Step 3

Cut a slit lengthways down one side of each chilli. Open out slightly. Discard seeds and membrane. Fill each chilli with about 2 teaspoons cream cheese mixture. Close slit.

Step 4

Place flour, eggs and breadcrumbs in separate shallow bowls. Coat chillies in flour, shaking off excess. Dip in egg, then in breadcrumbs to coat. Place on a large tray.

Step 5

Pour enough extra oil into a large deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Shallow-fry chillies, in batches, turning, for 3 to 4 minutes or until golden. Transfer to a tray lined with paper towel to drain.

Step 6

Place yoghurt in a small bowl. Sprinkle with 1/4 of the reserved bacon. Drizzle with remaining oil. Transfer chillies to a serving dish. Sprinkle with remaining bacon. Serve with yoghurt.