Ingredients

12 slices bacon, halved.

1 (8-oz.) block cream cheese, softened

1 1/2 cups. shredded Monterey Jack

Clove of garlic, (1- 2 tsp jar garlic is fine)

Rock salt

Freshly cracked black pepper

12 jalapeños

Oven Method

STEP 1

Preheat oven to 400ºF /200ºC /Gas 6

Take a large bowl and mix in the cream cheese, Monterey Jack and garlic, and season with salt and pepper.

STEP 2

Get the Jalapeños and cut them in half-length ways and use a spoon to remove the veins and seeds.

Fill with the cheese mixture and wrap each half in bacon.

STEP 3

Line a baking tray with greaseproof paper and lay the Jalapeños on the tray, leaving a space between each pepper. Bake for 35-40 minutes, until the bacon is crispy, and the peppers are soft.

Air Fryer Method

Prep as above, add Jalapeños to the air fryer, with a gap between each pepper 400ºF/ 200ºC for 10-12 minutes. The Jalapeños will have to be cooked in 2-3 lots depending on the size of the air fryer.

If you have any leftovers, you can store them in an airtight container in the fridge for up to 3 days.