Jalapeño Poppers

Method

1. 1

   Step 1: Place the bacon in a single layer in a large, cold non-stick pan without oil. Turn the stove to medium-high. As the pan heats, the fat will begin to melt. Once the bacon is sizzling, cook each side for 2 minutes or until golden. Remove the bacon to paper towels to drain, leaving the fat in the pan. Repeat with the remaining bacon. Once cool and crisp, finely chop it into crumbs.

2. 2

   Step 2: Top up the bacon fat with olive oil until you have 2 tablespoons in total. Let the pan cool slightly, then return it to medium heat. Add the breadcrumbs and salt. Toast, stirring regularly, until evenly golden, about 3 minutes. Transfer to a bowl and set aside.

3. 3

   Step 3: Put three-quarters of the bacon in a bowl and reserve the rest for topping. Add the remaining filling ingredients and stir with a wooden spoon until combined.

   
4. 4

   Step 4: Preheat the oven to 200°C / 375°F (180°C fan). Line a tray with foil and place a rack on it to keep the jalapeños level.

5. 5

   Step 5: Stuff the jalapeños with the filling, slightly above the rim because it will sink a little, but not so high that it overflows. Place them on the rack with the surface level. Top with the shredded cheese and press it down to flatten. Spoon the toasted panko over the top.

   
6. 6

   Step 6: Bake for 15 minutes or until the cheese is melted and the jalapeño is softened but still holding its shape.

7. 7

   Step 7: Transfer the poppers to a serving platter and sprinkle with the reserved bacon and chives. Serve hot.