Crispy Jalapeno Poppers
Serving Size / Yield
- 12 ounces cream cheese
- 1(8 oz.) package Cheddar cheese, shredded
- 1 tbs. bacon bits
- 12 oz. jalapeno peppers, seeded and halved
- 1 C. whole milk
- 1 C. flour
- 1 C. bread crumbs
- 2 quarts oil
Combine cream cheese, cheddar cheese and bacon in a large mixing bowl. Stir until ingredients are well blended. Stuff mixture into each pepper halve.
Place flour and milk in two separate bowls. Dip each pepper into milk and then coat in flour. Set peppers aside on a clean work surface. Allow them to sit at room temperature for 10 minutes.
Once more, dip peppers in milk and then coat in breadcrumbs. Allow peppers to sit for an additional 10 minutes. Dip jalapenos in milk and bread crumbs again to ensure a crispy coat.
Pour oil into a large skillet and warm over medium-high heat. Heat until oil reaches 365 degrees F. Add jalapenos to oil and cook for 3 minutes or until golden. Remove from heat and drain on paper towel.