Cheese it and enjoy
POPPERS WITH TOMATO
My friends Candice and Justin Steyl have perfected these hot snacks over the coals. If you use small red and yellow salad peppers instead of jalapeños, even those who don’t eat chillies will enjoy them.
Ingredients
(serves 8)
16 fresh jalapeños or salad peppers
½ cup medium-fat cream cheese
½ cup grated cheddar 2 teaspoons sriracha sauce (or to taste)
16 strips streaky bacon
1 tin (410 g) braai relish a handful baby spinach ½ red onion, finely chopped
Here’s how
1 Cut the chillies or peppers in half lengthwise and scrape out the seeds.
2 Mix the cream cheese and cheddar together and season with the sriracha – if you don’t have sriracha, add some of the chilli seeds to give the poppers a bite.
3 Fill the chilli ‘tummies’ with the cheese mixture and put the halves together again. Wrap a strip of bacon around each one and secure with a toothpick.
4 Braai the poppers in over hot coals until the bacon is crisp and the cheese just starts wanting to escape.
5 Heat the relish in a potjie and use it as a dipping sauce with poppers. This is delicious as a starter, or make a meal of it by wrapping the poppers two by two (with a generous spoon of hot relish, baby spinach and a sprinkle of chopped red onion) in a tortilla. Avocado is an optional extra.
Drive & Camp says We came across the cute new Old El Paso Stand ’N’ Stuff soft tortillas in Spar – great when you don’t want to dirty lots of dishes when camping.