10 jalapeno peppers

6 slices thin-sliced bacon (use 20 slices bacon for bacon-wrapped poppers - see recipe notes)

250g cream cheese soften

250g grated Cheddar cheese

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon cumin

Salt and pepper to taste

FOR SERVING: fresh chopped coriander & chili flakes

Slice the jalapeno peppers in half lengthwise, clean out the insides, so that you are left with a hollow shell.

Cook the bacon in a pan over medium heat until it becomes nice and crispy, about 8-10 minutes. Drain the bacon on paper towels and let them cool. Crumble them into a mixing bowl, but reserve some for topping.

Add the cream cheese, cheddar cheese and spices to the mixing bowl. Mix until well combined.

Fill each jalapeno slice with the spiced cheese mixture.

Heat a grill to medium heat and grill the jalapeno poppers for 10-15 minutes, or until the poppers are done to your liking.

Remove from heat, garnish with extra crumbled bacon, chilli  flakes and fresh chopped coriander and serve.