INCA style Jalapeño Poppers, Bacon, Goat's Cheese and Honey

Serves 4 sharing

Photograph by Babiche Martens. www.babichemartens.com Photo: Babiche Martens

Ingredients

• 8 whole jalapeños, drained and seeds removed (Nic uses La Morena whole pickled peppers)
• 8 tbsp soft goat's cheese
• 8 streaky bacon rinds
• 1 tsp runny honey
• toothpicks to secure bacon

Method

Carefully top the jalapeño and remove all seeds, and don't split the sides.

Either with a piping bag or spoon, fill the cavity of the jalapeño with goat's cheese.

Wrap each filled jalapeño with bacon and use a toothpick to skewer and secure the bacon.

Brush the stuffed jalapeño and bacon with honey.

Bake at 180'c for about 5 minutes and finish under the grill to colour the bacon.

Serve warm. Note - they are spicy.