Cream cheese and bacon Jalapeños

The one thing I am is proudly South African. I must admit I am not huge into sport but if we are playing I am there in support – love of the game or not. So I decided with it being the Rugby World Cup and The Springboks doing so well, that I needed to do one of my favourite snacks for watching the game. 

This is my version of a proudly South African Chilli Popper.  

If you are reading this and not in South Africa two things 1) you need to come visit because we are a beautiful country and 2) don’t panic, you can still make these with a few adjustments for what ever game you will be watching in the world! 

They are quick to make and you will love them because they are packed with flavour and bringing them out to the celebrations on a platter will make you the star of the day! Just make sure the beer is cold! 

serves 6


  • 12 large jalapeño’s- cut in half and pitted
  • 250 grams sweet chilli cream cheese
  • 1 packet of streaky bacon 
  • 250 grams crème fraiche 
  • 150 grams biltong dust (optional if you are not in South Africa) 
  • *Biltong – A south African cured meat, a lot like Beef Jerky  
  • Salt and pepper to taste 


Preheat your oven to 180 degrees Celsius. 

If you haven’t, cut your Jalapenos in half and remove the seeds (these are the spiciest part, so if you are feeling brave you can leave some in) 

Spoon in your cream cheese into the hallow of the Jalapeno 

Grab a piece of streaky bacon and wrap it around the filled jalapeños. You can secure the bacon with toothpicks. Just remind your guest to remove them before eating! 

Place them on your roasting tray and season them with salt and pepper. Not too much salt as the bacon is already salty. 

Pop them in the oven for 15 minutes and for the last 5 minutes put the grill on the make them golden on the top. 

While they are in the oven whisk together your crème fraiche and biltong powder. 

Serve the poppers fresh out of the oven with cold beer and dipping sauce!