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Wednesday, February 8, 2012

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. 


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