Hacky Jalapeno Poppers

Makes: 24 

Hands-on time: 30 minutes

Hands-off time: 25 minutes

INGREDIENTS

12 extra large Jalapenos, cut in half and deseeded

For the filling: 

150g cream cheese, at room temperature 

1 cup grated cheddar cheese, plus extra for garnish  

¼ teaspoon garlic powder, optional 

¼ teaspoon each salt and pepper, optional 

⅛ teaspoon chili powder, optional 

⅛ teaspoon smoked paprika, optional 

For the crunchy topping: 

Half a bag (60g) Lay’s Original, finely crushed 

1 tbsp melted butter 

SERVING SUGGESTION:

Chopped chives & garlic mayo

METHOD

1. Preheat the oven to 200°C or 180°C fan-assisted and line a baking tray with foil. 

2. Mix the cream cheese, grated cheese and spices in a bowl until smooth and well combined.

3. Fill the jalapeños, using a butter knife, with the cheese mixture, ensuring the filling is slightly above the rim but not overflowing.

4. In a small bowl, combine the crushed Lay’s Classic Potato Chips with melted butter and mix until combined. 

5. Place the stuffed jalapeños on the tray, ensuring they are level.

6. Dip each popper into the crushed Lay's mixture.

7. Bake for about 15 minutes, or until the cheese is melted and the jalapeños are softened but still firm. *Chef’s tip: alternatively, make these in an air fryer and cook for 8-10 minutes at 180°C

8. Transfer the jalapeños to a serving platter, garnish with chopped chives, serve hot with your favourite dipping sauce and ENJOY!