G loves to take the piss out of (make fun of) my American love, ok, obsession with fried food, fried food stuffed with cheese and fried food topped with even more cheese.
He just doesn’t get it and he never will. But like I said before, it’s the beard that saves him.
It is no coincidence that as I typed up this post, I misspelled fried with friend every time. This can’t be just a Freudian typo. Friend or fried, fried or friend – they are equally important in my book. They both feed the soul. Though seriously, is there any greater pleasure than sharing a plate of cheese fries with your bestie?
I didn’t think so.
And when we were inundated, yeah inundated with jalapeños from the garden, it was only natural that two words came to my American mind:
1. Jalapeño 2. Poppers
Totes obvs, peeps. Am I right?
Though in marriage, I have been told that sometimes you gotta compromise. G, of course was not overly keen (not so enthused/amused) by my deep fried idea. Mostly because when I get the fryer out, he is in charge of cleaning it. All right, fine. No deep fryer but at least cheese, fancify with fig and add bacon. See? Compromise.
Happy wife, happy life.
Goats Cheese Stuffed Jalapeños topped with Fig & Bacon
6 green jalapeños, halved lengthwise and seeded
60g goats’ cheese
½ Mission fig
2 pieces bacon, cooked and crumbled
½ tbsp aged balsamic vinegar, optional
- Stuff each jalapeño with about 1 tsp of goat cheese.
- Heat a non-stick, oven-proof pan on a medium heat and cook the jalapeños, filling side up for 7-8 minutes until slightly charred and tender.
- While the jalapeños are cooking, cut the fig into thin slices, about 2mm (1/16in thick).
- Top each jalapeño with a fig slice, then place the pan under the grill (broiler) for 2-3 minutes, until the cheese is golden.
- Sprinkle bacon on top and allow the cheese cool a bit before serving.
- Finish with a splash of balsamic vinegar and make it totes awesome.