Have you ever bought those frozen jalapeno poppers at the grocery store? They’re pretty good, but they’re so expensive! Instead of wasting my money on those, I now just make these in great big batches and freeze them myself. They hold really well that way and reheat deliciously. I will whip up a hundred or so of these tasty little morsels at a time and between the five of us in my house, they are usually gone within the month. I just make a new batch then and we keep enjoying.
Check out what they are saying about this recipe over at All Recipes:
“Awesome recipe! The triple dipping process is a little time consuming, but the outcome is great.”
Usually everything worth having you have to work for… and this is no exception to that rule.
Ingredients
12 ounces Philadelphia cream cheese, softened
1 (8 ounce) package Kraft shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup Gold Medal all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying
Instructions
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.
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Quick Tip: Wear rubber gloves when you are seeding the peppers to prevent burning.
Thanks again to All Recipes for this zesty recipe.
