When my little brother was a toddler, he liked to eat lemons. Scratch that. We liked to give him lemons and watch him make a sour, puckered-up face after tasting them. It was so cute. And it wasn’t as mean as you might think, because even though he made the funniest face after sucking on one, he always reached for it again and again. So we weren’t just torturing him. Moral of the story: Lemons are fun to feed to kids.
Jalapeño poppers, on the other hand, are fun to feed to adults. And they’re not as spicy as I once thought. They usually don’t induce any spicy-hot, teared-up faces. These have just the right amount of heat with the seeds removed.
This is actually the first time I’ve ever made jalapeño poppers, and I’m pretty pleased with them.
Cut off the stems, cut in half, then remove the seeds.
Mix together all of your cheeses and chopped bacon.
Fill each half with cheesy goodness.
Dip each pepper in egg mixture, then in bread crumbs. Then let ’em sit out and dry for 10 minutes. Then repeat with each coating before frying.
Fry for 4 to 6 minutes until golden brown.
Mmmmm … looks tasty from the outside!
Mmmm … is tasty on the inside!!
Makes 6 servings
12 jalapeño peppers
2 slices bacon, cooked and chopped
4 ounces cream cheese, room temperature
1/2 cup cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
3 eggs, divided
1 tablespoon whole milk
1 cup bread crumbs, divided
oil for frying
Cut the stems off the jalapeño peppers, then slice them in half lengthwise. Carefully remove the seeds, keeping the shape of the peppers intact. Combine the cream cheese, cheddar cheese, and Monterey Jack cheese in a bowl. Fill each pepper half with the cheese mixture.
In a shallow bowl, whisk together two of the eggs and the milk. Place half of the bread crumbs in another shallow bowl. One at a time, dip and roll the stuffed peppers in the egg mixture. Let the mixture drip off for a few seconds before rolling in the bread crumbs. Let the peppers dry for 10 minutes. Whisk in the last egg to the egg bowl, and add the rest of the bread crumbs to the crumb bowl. Repeat dipping the peppers in the eggs and rolling in bread crumbs.
Heat 3 inches of oil in a heavy saucepan to 325 degrees F. Place about 5 of the peppers at a time in the hot oil and fry for 4-6 minutes until golden brown. Remove with metal tongs or a slotted spoon, and let dry on paper towels. Keep warm in the oven until all the peppers are fried. Serve hot.
Adapted from Comfort Food