Stuffed Jalapeno Peppers

Okay, you like a little kick…..how about a kick that is just a little higher? Try this one out and don’t come crying back to me….you are warned.

• 8 jalapeno peppers, split lengthwise
• 16 slices pancetta
• 2 x 200g bags of  a spicy shredded cheese (or take a jalapeno/havarti or a pepperjack cheese)
• 2 limes, cut in 4 (each one)
• salt

Preheat oven to 400 degrees. Use a paring knife or small spoon and scrape the seeds out of the peppers, taking great care not to touch the inside of the peppers with bare fingers.

Place the peppers in a baking dish, sprinkle with a pinch of salt and bake for about 10-12 minutes, until they start to sweat. Remove from the oven and keep at room temperature.

Line 2 baking sheets with parchment and arrange the pancetta slices on them,  baking for 7 minutes or until they are crisp and the fat has all been rendered. Transfer to paper towels carefully.

Pour off the fat and return the pancetta back on the trays. Take a jalapeno, cut side up and set on each pancetta round. Mound 1/4 cup of each into each pepper and bake for 5 minutes until the cheese has melted.

Serve on plates with a lime wedge for each guest. Whew!