Ingredients

• 12 jalapeños
• ½ tub cream cheese
• 90g grated Gouda cheese
• 4 streaky bacon rashers
• Salt for flavour
• 1 egg in a bowl (might need another egg)
• 50ml milk
• Psyllium husks in a bowl
• Coconut oil (de-flavoured, for frying)
• 3 scoops Onutricia collagen

Instructions

1. Prepare jalapeños: Cut the tops off and remove the chilli seeds (tip: wear gloves so your hands don't burn!). Keep each top together with its body.
2. Fry the bacon until crispy, then chop into tiny bits.
3. Mix cream cheese, Collagen, Gouda cheese, bacon, and salt together.
4. Fill each jalapeño with the cream cheese mixture and place its top back on.
5. Beat the egg with 50ml milk. Dip the filled jalapeños in the egg mix, then coat with psyllium husks. Wait 10 minutes.
6. Do a second dip: dip in the egg mix again, followed by another coat of psyllium husks.
7. Heat de-flavoured coconut oil in a pan and fry the jalapeños until golden.
8. Drain on a paper towel. Serve with Banting mayonnaise and Banting sweet chilli sauce.