Bacon-Wrapped Jalapeño Poppers with Spiced Tomato Sauce
A delicious appetiser with a bit of a kick!
- Makes : 4 |
- Difficulty: easy
- Prep Time : 35 mins |
- Cook Time : 30 mins
1 Tbsp (15 ml) olive oil
2 cloves garlic, crushed
1 tsp (5 ml) ground smoked paprika
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
¼ t (1.25 ml) dried chilli flakes (optional)
1 x 400 g can chopped tomatoes
2 tsp (10 ml) sugar to taste
salt and pepper to taste
¼ C (60 ml) chopped fresh coriander
12 jalapeño chilli peppers
150–200 g Danish feta cheese, cubed
12 slices streaky bacon
Preheat the oven to 220 °C.
To make the tomato sauce, heat the oil in a small saucepan and gently sauté the garlic with the spices for a few seconds.
Add the tomatoes and sugar, cover and simmer for about 15 minutes. Season to taste and then add the coriander. Set aside.
To make the poppers, cut a slit down the length of each chilli pepper and remove all the seeds and excess flesh. Rinse under cold running water until they are completely clean. Place into a bowl of boiling water for 10 minutes, then place into a bowl of ice cold water for another 10 minutes. This will remove the overpowering heat and blanch the chilli peppers slightly.
Fill the chilli peppers generously with feta cheese, then wrap a slice of bacon around each one and secure with toothpicks.
Place onto a greased baking tray and roast for 15–20 minutes until the bacon is crispy and the poppers ooze with melted feta cheese.
Serve them with the spicy tomato sauce, home-made guacamole and crunchy nachos.
The tomato sauce can be served either hot or cold.