Ingredients
100g full-fat cream cheese
20g monterey jack or cheddar cheese, coarsely grated
1 tsp finely chopped fresh chives
12 fresh jalapeño chillies, halved lengthways and deseeded
12 pancetta slices, cut in half
3 tbsp plain flour
2 medium free-range eggs, beaten
6-8 tbsp panko breadcrumbs
Vegetable oil for frying
Method
Mix the cream cheese, grated cheese and chives in a small bowl. Using a teaspoon, generously fill the jalapeño halves, setting aside on a baking sheet as you go (see tips). Wrap each in half a slice of pancetta.
Put the flour, beaten eggs and panko breadcrumbs in separate bowls. Coat each jalapeño in flour, then egg and finally breadcrumbs. Return to the baking sheet, cover loosely with cling film and chill for 30 minutes (see Make Ahead).
Heat 1cm vegetable oil in the frying pan, carefully add 6-8 jalapeño halves and fry for 2-3 minutes on each side or until golden and crunchy. Using a slotted spoon, scoop out the jalapeños and drain on the lined baking sheet. Repeat with the rest of the jalapeños, adding more oil if necessary (see Make Ahead).
Serve with soured cream and a few lime wedges for squeezing, if you like.
