Bacon-wrapped cheese-stuffed jalapeños (Jalapeños rellenos)

1. Preheat the oven to 200 °C and line a baking tray with baking paper.

2. Halve the jalapeños lengthwise and scrape out the seeds and ribs with a teaspoon – that's where most of the heat is. It's worth wearing gloves for this.

3. Mix the cream cheese with the grated cheddar until smooth and fill the pepper halves generously.

4. Halve the bacon slices lengthwise and wrap a strip tightly around each stuffed half; secure with a toothpick if needed.

5. Arrange on the tray and bake for 20-25 minutes until the bacon is crisp and the filling bubbling.

6. Leave to cool for 5 minutes, then serve with salsa or sour cream.

Tip: For a milder result, blanch the scraped peppers in salted water for 2 minutes before filling.