Best Ever Jalapeno Poppers

SUBMITTED BY: HLSANDS PHOTO BY: mischiefsgirl

"This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn."

PREP TIME	45 Min
COOK TIME	15 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 32 servings

USMETRIC

About scaling and conversions

INGREDIENTS

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

READ REVIEWS (189)

DIRECTIONS

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. 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.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 30, 2003 by ADLEVINE

Wonderful recipe Heather. Thank You. I blanched my peppers in almost boiling water for 2 minutes. Then cooled them before filling. The peppers were just right, not too crunchy, not too soft. I did cook my bacon before adding it to the cheese mixture. Next time I will add more bacon. Also, after seeding the peppers they are not very spicy, so I think I will use Jalapeno cheese with the cream cheese for a little kick. I also sprinkled them with salt after they were fried. My husband wanted to eat the whole batch right then. I hope they freeze well, I want to use them when we go to an RV rally. Thanks a bunch for a great recipe.

17 users found this review helpful

Reviewed on Dec. 30, 2003 by KRIS86

Awesome recipe! The triple dipping process is a little time consuming, but the outcome is great. They freeze really well. After fying them I allowed them to cool, then put them on a cookie sheet and put them in the freezer for a few hours. Once they were frozen I stored them in a freezer bag. I reheated them at 425 degrees for about 15 minutes. They came out great and reheating them softened the pepper.

16 users found this review helpful

Reviewed on Jun. 16, 2003 by Lynn

I fixed these for a New Year's party last year and panicked becase I thought I lost the recipe! These are fantastic! These are great to make ahead and then freeze. Once they were hard, I popped them into a gallon freezer bag and we can take them out as we please without going through the hassel of preparing them. They cook great from frozen.

13 users found this review helpful

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