Method

• Prepare the jalapenos by cutting down the centre of one side (not all the way through)
• Using a spoon scrape out the seeds and pith
• Set aside
• To prepare the filling, cook bacon in a hot fry pan until browned, remove, allow to cool, and slice into small pieces
• In a pot, add cream and brie and melt, stirring to combine
• Add in the bacon, and a hit of cracked black pepper
• This mixture will be stringy and wont come together perfectly, that is ok! Place the egg (lightly whisked), flour, and breadcrumbs in separate bowls or plates ready to crumb
• Mix the salt, pepper, and paprika into the flour
• Fill the jalapenos with the cheese mix, and crumb them by rolling in the flour mix, followed by the egg, followed by the crumbs
• Do this process twice to double crumb them
• Be sure that they are well covered down the seam where they were filled
• Heat the coconut oil in a fry pan on a medium - low heat
• Fry the jalapenos until golden brown, turning them with tongs, it will take a couple of minutes on each side
• It is important to have the oil a nice low temperature to not burn the breadcrumbs before the chili is cooked and centre gooey
• Enjoy!