These delicious jalapeno’s are stuffed with bacon and Monterey Jack cheese if you want something a little hotter, go for a habanero pepper or use Monterey Jack cheese with jalapeno’s in it.  Anyway you do it, these are absolutely delicious 😉

Ingredients:

Makes 30 Stuffed Jalapeno’s

• 15 Large Jalapeno’s (cut in half lengthwise and seeded)
• 1 8oz Package of a Cream Cheese Brick Softened
• 6 Slices of Bacon (you will need to cook this so it’s crispy and then break into small pieces)
• 2  8oz Bricks of Monterey Jack Cheese (shredded, I use 1 plain and 1 with jalapeno’s in it)
• 2 tsp of Red Pepper Flakes (optional for more heat)
• 2 Eggs (whisked)
• 1  Cup of Buttermilk (regular will work if you don’t have it)
• 2 Cups of Panko Plain Bread Crumbs
• 1 Cup of Grated Parmesan Cheese
• 2 Cups of Flour
• 3 Cups of Oil For Frying

Directions:

1. In a large bowl combine your cream cheese, shredded cheese and bacon, mix with a mixer until well combined
2. In another bowl combine your panko bread crumbs, parmesan cheese and red pepper flakes, set aside
3. Combine your eggs and buttermilk in a bowl and set aside
4. Put your flour on a large plate
5. Take 2 Tablespoons of your cream cheese mixture and spread it evenly inside your Jalapeno pepper halves
6. After all the peppers are filled, place into the freezer for 1 hour

Coating the Peppers For Frying

• Dredge the frozen peppers through the flour
• Coat in the egg mixture
• Dredge into the flour again
• Roll into the egg mixture one last time
• Roll in your breadcrumb mixture making sure they are fully coated
• Return to the freezer for 15 minutes

 

Frying Your Poppers:

1. Heat your oil in your deep fryer to 375*
2. Take your jalapeno’s out of the freezer (just take them out few at a time as you are frying them)
3. Cook for about 4 minutes or until golden brown
4. Remove from oil and put on paper towel to absorb the oil
5. I put my fried peppers in the preheated 350* oven, on a stone cookie sheet to keep them warm until I finish frying all of the peppers

 

Mix 1/2 cup of Thousand Island dressing, 3 TBSP of dill relish, 1 tsp of red pepper flakes and 2 tsp of red hot sauce together for a delicious dipping for your poppers 🙂