By Tested and perfected in the Sur la Table kitchen
Makes 32 poppers
16 (large, straight) fresh jalapeños, stem end trimmed, cut in half lengthwise and seeds removed
8 ounces cream cheese, at room temperature
1 tablespoon lime zest
16 thin slices of pancetta, cut in half
Lime wedges for garnish
To a medium bowl add cream cheese and lime zest. Using a silicone spatula, mash and mix the cream cheese together with the lime zest. Transfer cream cheese mixture to a pastry bag fitted with an open round pastry tip.
Pipe a line of cream cheese mixture into each jalapeño half.
Wrap each jalapeño half with a half slice of pancetta, making sure to cover all of the cheese mixture. Transfer each wrapped pepper onto a baking sheet when complete. When all peppers are wrapped transfer baking sheet to freezer for 20-30 minutes
Preheat grill pan over medium heat. Oil the grill pan using a silicone pastry brush. Place jalapeños cheese side down onto grill pan. Cook until the pancetta crisps slightly, 3-5 minutes. Flip the jalapeños and cover the grill pan with lid for 3 minutes to help soften the jalapeños, remove cover and cook uncovered for 5 more.
Transfer jalapeño poppers to a serving plate and garnish with lime wedges on the side.
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