Open Jalapenos: Cut a slice into 1 side of Jalapeno and remove the pith (the white stuff on the inside) and seeds – I’m sure you must get tools that can help you with this, but the back of a teaspoon works just as well.
Grate & Mix Cheese: I used cheddar and bit of mozzarella here. Mozzarella doesn’t have such a strong flavour, so you want to use more cheddar in the mix.
If you want some more of the burn back in your peppers, then chop up the slice you removed in step 1, and maybe even some of the pith.
Stuff your Jalapenos with the cheese mixture and wrap with bacon.Tip: Use a toothpick to hold the bacon in place. If you know what you’re doing and can wrap it so that the bacon ties itself, you don’t need the toothpicks, but feel free to use them for your first few tries.
Braai your Jalapeno Poppers until the bacon is nice and crispy.
I’m not a big fan of cream cheeses, so I use a mix of Mozzarella and Cheddar… but feel free to use cream cheese and/or feta cheese instead.