I decided to give chillil poppers a try this evening. They were yummy, but the jalapeños which I used were a little too hot... It was only a nice bowl of chilled ice-cream (homemade) which eventually put out the flames in our mouths!
I will make them again, but I will be more careful which ones I used next time.
Cut off the top of the jalapeños and roll the body of the pepper so that the seeds and the pith are loosened. They should all come out easily once they have been rolled a few times. The seeds make them even hotter, so make sure you don't leave any inside (unless, of course, you like it hot!).
Fill your jalapeños with cheese. You can use any cheese, really. Cheddar, Brie, Cream Cheese etc. all work well. I used a mixture of grated mature cheddar and some Brie. Stuff the cheese in quite firmly.
Wrap each pepper with a piece of bacon, and use a toothpick or a skewer to keep the bacon in place. If you are using toothpicks, it helps to soak them in water for 10 minutes to prevent the wood from burning in the oven.
Bake the poppers at 180'C for about 25 minutes, until the cheese is melted and the bacon is crisp.
If you do end up with a burny tongue, full cream yoghurt, milk or ice-cream do a good job cooling it down. Here is an explanation of why dairy does the trick.
