Just about anyone can make homemade bacon-wrapped jalapeño poppers - the canapé really is just cheese, wrapped in a slice of bacon, with jalapeño peppers for a spicy kick.
Next time you have a party of guests around for game day, or a festive get-together, try this foolproof jalapeño popper recipe. In a bowl combine softened cream cheese with pepper jack cheese and salt and pepper, then mix until you achieve a creamy texture. You can add finely-chopped green onion to the cheese mixture to taste.
Take fresh jalapeños and slice them down the middle, remove the seeds and membranes. Take the cheese mixture and spoon it into the peppers so the jalapeños are stuffed. The jalapeños are then wrapped in bacon, with the slice of bacon held in place with a toothpick or cocktail stick.
If you want to save time you can cook the bacon beforehand, otherwise you can preheat the oven to 400 degrees, pop them on a baking sheet, and bake for 20 minutes or until the bacon is golden and crispy. Deep frying is another way to quickly cook your jalapeño poppers, for a crispy, golden exterior and a gooey, cheesy middle. Remember to make enough to go round.
If you don't eat bacon, you can of course leave the bacon off and bake your cheese stuffed poppers in the oven for a vegetarian option. Try using both green and red jalapeños to mix up the flavour a bit.
Jalapeño peppers can of course be hazardous in the kitchen. We've all heard horror stories of chefs getting a jalapeño seed in the eye while chopping them. Remember not to touch your eyes after handling them and wear gloves if you can. If you do get jalapeño in your eye, here's what you can do about it.
Lives with Flavor charts the Mexican chef's rise from small town in Mexico along his perilous journey to the US as an illegal immigrant to his restaurant Mexique in Chicago and the first Michelin star won by a Latin American chef.