Jalapeno Poppers
From Christopher's Kitchen
Jalapeno Poppers 12 ounces cream cheese, softened 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 12 ounces jalapeno peppers, seeded and halved 1 egg and a little milk 1 cup all-purpose flour 1 cup dry bread crumbs 2 quarts oil for frying Directions In a medium bowl, mix the cream cheese,
Cheddar cheese and bacon bits. Spoon this
mixture into the jalapeno pepper halves.
Beat the egg with a little milk and put
the mixture and flour into two separate
small bowls. Dip the stuffed jalapenos
first into the egg then into the flour,
making sure they are well coated with each.
Allow the coated jalapenos to dry for about
10 minutes. It's important to get a good,
solid, even coat with the flour.
Dip the jalapenos in egg 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 or the cheese starts
breaking out. Remove and let drain on a
paper towel.
