This delicious bacon and jalapeño cheese ball will add Mexican flair to a decadent platter! Serve it with crackers, a nice selection of preserves and a crisp bottle of wine.

SERVES 12–15 // COOKING TIME 30 minutes plus 2 hours cooling time

INGREDIENTS
8 rashers bacon, diced
¼ cup flaked almonds
¼ cup chopped parsley
500 g cream cheese, at room temperature
1¼ cups grated cheddar
¼ cup finely chopped jalapeños
1 tbsp salad dressing or mayonnaise
¼ tsp cayenne pepper

METHOD
1. Fry the bacon over high heat until it is crispy. Place on paper towel to drain and cool. Once cooled, chop into even smaller pieces.
2. Mix ½ bacon, ½ almonds and ½ parsley with all cream cheese, cheddar, jalapeños, dressing or mayonnaise, and cayenne pepper.
3. Turn out the mixture on to cling film and form into a ball. Wrap up and freeze for 1 hour.
4. Place the remaining bacon, almonds and parsley on a plate and roll the cheese ball in them, ensuring that it is evenly coated. Reshape ball if needed. Place in the fridge for 1 hour
5. Serve the cheese ball with crackers and grapes.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

The post Giant bacon and jalapeño cheese ball appeared first on MyKitchen.

It seems that no matter where you eat out these days, you’ll see jalapeño poppers on the menu. They are pretty easy to make yourself, and if you ever feel like a plate of poppers at home, this is the recipe you need to turn to.

MAKES 10 // COOKING TIME 45 min

INGREDIENTS
50 g cream cheese, at room temperature
½ cup grated mozzarella
½ tsp Worcestershire sauce
10 jalapeños
10 wonton wrappers, defrosted
Vegetable oil, to deep-fry

METHOD
1. Combine the cream cheese, mozzarella and Worcestershire sauce. Make an incision down the side of each jalapeño. Stuff 2 tsp of the mixture into each one.
2. Roll each stuffed jalapeño in a wonton wrapper. Wet your finger and run it along the edges to seal.
3. Heat the oil in a pot. Once it is hot enough (test with a piece of wrapper), fry the poppers for 1 minute, until golden and crispy.
4. Drain the poppers on a paper towel and serve while hot.

The post Jalapeño poppers appeared first on MyKitchen.