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Bacon and Cheese Jalapeño Poppers
Bacon and Cheese JalapeÃo Poppers

Filled with gooey, smoky deliciousness, these party perfect snacks will go like hot cakes!

Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Makes: 12



Bacon and Cheese Jalapeño Poppers


200 g

Eskort Diced Bacon


jalapeño chillies

250 ml (1 C)

cream cheese

250 ml (1 C)

white cheddar cheese, grated

5 ml (1 t)

black pepper


oil, for frying



250 ml (1 C)

bread flour, for mixing

125 ml (½ C)

flour, for dipping

60 ml (¼ C)

corn starch

250 ml (1 C)


5 ml (1 t)


5 ml (1 t)

black pepper

250 ml (1 C)



Bacon and Cheese Jalapeño Poppers

NB: Wear gloves while working with chillies and thoroughly wash your hands afterwards.

  • Slice along the length of one side of each chilli with a small, sharp knife.

  • Using the end of a teaspoon, gently scrape out the seeds and the white membrane.

  • Soak the chillies in a bowl of hot water from the kettle for 10 minutes.

  • While they soak, fry the bacon in a pan over high heat until crispy.

  • Remove the bacon from the pan and set aside to cool down.

  • In a large bowl, mix the cream cheese, white cheddar, black pepper and cooled bacon together well until combined.

  • Remove the chillies from the water and remove the core and pips with a knife.

  • Stuff each chilli with cream cheese mixture and gently press to close them up.

  • Refrigerate until needed.


  • Combine flour, corn starch, amasi, water, salt and pepper in one bowl and place the dipping flour in a separate bowl.

  • Roll the stuffed chillies in flour, then in amasi mixture, then flour again.

  • Place on a tray and refrigerate to set for 5 minutes before deep-frying.

  • Heat the oil in a large saucepan and carefully lower the poppers into hot oil using a slotted spoon.

  • Deep-fry the poppers until crispy and golden, then remove and place on paper towels to absorb excess oil.


  • Arrange on a platter to cool slightly before serving with a dipping sauce of your choice.


  • Offer a selection of dipping sauces like sweet chilli sauce, plain mayo or garlic and herb mayo.

  • Make batches of chilli poppers in advance and instead of deep-frying immediately, line them up on a baking sheet a few centimetres apart and freeze. Once frozen solid, carefully transfer to a freezer bag and store until needed or for up to four months.


  • This recipe contains wheat (gluten) and dairy (lactose).


  • Cream Cheese (lactose): Use vegan cream cheese.

  • White Cheddar (lactose): Use lactose-free cheddar flavoured cheese.

  • Bread Flour (gluten): Use gluten-free flour. 

  • Amasi (lactose): Use an equal amount of coconut milk with 20ml of lemon juice added.

Recipe Meal Types: - Braai - Cocktails - Winter Warmers - Stir-fry
The following product can be used with this recipe:
Eskort Diced Bacon

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