In theory jalapeno poppers sound pretty easy; just stuff some pepper with cheese, bread and fry them. But I’ve eaten my share of bad jalapeno poppers, e.g.; too greasy, barely cooked or too bland.
Recently I was asked to make a dish for a party, and since its football season, I figured what the heck …I'mma bring the heat by making up a batch of jalapeno poppers.
Not only was everyone impressed that I took the time to make these but they were so good they disappeared before anything else on the food table was touched.
Was I beaming with Awesome-ness? OFCOURSEJ, now its time to make some more.
They cook great from frozen, so make enough and pop the extras back into the freezer for the next time you have a taste for some jalapeno poppers
Yield: 32 servings
12 ounces cream cheese, softened
½ (8 ounce) package shredded Cheddar cheese
½ (8 ounce)
jack cheese Monterrey
2 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup seasoned dry bread crumbs
2 quarts oil for frying
*Be sure to wear rubber gloves while seeding the jalapenos
Wash, pat dry & cut jalapenos in half and remove seeds
In a medium bowl, combine the cream cheese, cheddar,
jack cheese and bacon bits. monterrey
Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls.
Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each.
Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F (180 degrees C).
Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown.
Remove and let drain on a paper towel.