Bacon-wrapped jalapeños and water chestnuts recipe

Blog_Bacon_JalapenosCanapés are brilliant. They’re perfect for feeding a group of people, they look adorable, and because they’re small you can try lots of different things. Our recipe for bacon-wrapped jalapeños and water chestnuts is quick, easy and mouth-wateringly good.

Ingredients

12 streaky bacon rashers, cut in half widthways
12 Kingfisher whole water chestnuts
1 sprinkle brown sugar
12 fresh jalapeño peppers, deseeded
25g cream cheese
3 tbsp chilli sauce or chutney, for serving

Instructions

  1. Preheat oven to 200°C/180°C fan/Gas Mark 6.
  1. Cut the bacon rashers in half widthways and lay them on a baking sheet. Sprinkle a little brown sugar over them.
  1. Deseed the jalapeños and fill the insides with cream cheese.
  1. Place them on top of half the rashers, and place a chestnut on top of the other half (cut the chestnuts in half if they’re particularly large). Roll up and secure with a cocktail stick.
  1. Bake in the oven for 20 mins, or until crisp. Serve with chilli sauce or chutney for dipping.

 

Have a Happy New Year, everyone.

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