Jalapeno Poppers
2 slices, thick bacon, cooked and finely chopped
12 small jalapeno chiles, rinsed and patted dry
4 oz cream cheese, at room temperature
1/2 cup sharp cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
1 tsp. hot pepper sauce
2 eggs
1 tbsp. milk
1 cup plain bread crumbs (or panko)
vegetable oil for frying
salt & pepper
Using a paring knife, slice each chile on one side from stem to tip. Make a small slice crossway next to the stem. Gently peel the section back to remove the seeds with a small spoon.
In a bowl, mix the bacon, cream cheese, cheddar cheese, monterey jack cheese and hot pepper sauce. Season to taste with salt and pepper.
Using the same small spoon, carefully fill each chile with the cheese mixture, dividing filling equaly between all 12. Firmly press the chile closed after filling. Set aside.
In a separate small bowl, wisk the egg and milk.
Using a third small bowl, add the bread crumbs and a pinch of salt and pepper.
Dip each chile in the egg mixture then the bread crumb mixture patting them to help the crumbs adhere. Set coated chiles aside on a cookie sheet and allow them to dry slightly (about 10 minutes). Repeat to give each one a second coating.
In a skillet over medium-high heat, warm 3-4 inches of vegetable oil to roughly 325 degrees. Fry chiles for 6 minutes or until golden brown. You can keep finished chiles warm in a 200 degree oven until all have been fried if you’d like.
Serve immediately as is or with a dipping sauce of your choice