Ingredients:

  • 12 large Jalapeños
  • 12 thin-cut Bacon slices (Smoked streaky bacon)
  • 1 Tbsp Olive Oil
  • 8 oz block full-fat Cream Cheese, softened
  • 4 oz Gorgonzola Cheese (Dolce variety preferred)
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 2 Tbsp Fresh Chives, finely chopped
  • 1/4 tsp Salt (Kosher or Sea)
  • 1/2 tsp Freshly Cracked Black Pepper

Instructions:

  1. Preheat the oven to 200°C (400°F). Lightly grease a baking sheet or line it with foil and set a wire rack on top (if using).
  2. Put on disposable gloves. Slice each jalapeño lengthwise, creating two equal 'boats.'
  3. Using a small spoon or knife, carefully scoop out and discard all the seeds and the white internal membrane (pith). Rinse the boats and pat them dry.
  4. Par-Cook Bacon (Optional): Place the bacon slices between two sheets of kitchen paper and microwave on high for 1–2 minutes until slightly rendered but not crisp.
  5. In a mixing bowl, combine the softened cream cheese and the Gorgonzola. Mix thoroughly until smooth and well-incorporated.
  6. Fold in the garlic powder, onion powder, chives, salt, and pepper. Taste the filling and adjust seasoning.
  7. Transfer the filling to a piping bag (or use a small spoon) and pipe the filling generously into the jalapeño boats.
  8. Tightly wrap one stuffed jalapeño boat with a slice of par-cooked bacon, ensuring the bacon overlaps slightly. Secure with a toothpick if necessary.
  9. Place the wrapped jalapeños seam-side down on the prepared baking sheet.
  10. Bake for 20–25 minutes, or until the bacon is crispy, deeply coloured, and the cheesy filling is bubbly and lightly golden.
  11. Remove from the oven. Let them cool on the tray for 5 minutes before serving. Remove any toothpicks before presentation.