Jalapeño cheese poppers

Instructions

1. Slice down the sides of the peppers, just enough to open it up. Using a spoon, gently remove seeds and membrane while keeping the peppers intact.
2. Place cream cheese, habanero and chipotle sauces, chives, caramelised bacon and a good pinch of salt and pepper in a bowl. Use a fork to break up and combine the mixture.
3. Spoon mixture into pepper halves, just enough so the peppers can be closed without breaking. Wrap bacon pieces around the peppers, about 3-4 pieces per pepper. Chill for 10 minutes, or until firm.
4. Place egg and flour into separate small bowls. Dip the stuffed peppers first into the egg then into the flour, making sure they are well coated with each. Dip the peppers in egg again, then roll through the breadcrumbs. Allow to dry, then repeat, dipping into the egg and breadcrumbs twice, to ensure the entire surface of peppers is well coated.
5. Preheat oil to 180°C. Gently place peppers into oil. Cook, in batches, for 2–3 minutes, carefully rotating occasionally so they cook evenly, until golden brown. Place onto paper towel or a wire rack to drain, and season with salt. Serve.