While not the fastest recipe on the planet, these freeze and reheat well, so just double up and enjoy all winter!
INGREDIENTS
15-20 Jalapeño peppers
For Filling:
4 oz. Cream Cheese
3 oz. Cheese (your choice! Sharp cheddar works well)
2 Tbsp. Bacon Bits (I prefer fresh, but this ingredient is optional)
For Breading:
1/2 C. Flour
1/2 C. Crushed stuffing mix or flavored bread crumbs
1/2 C. Milk
Enough Oil to fill pan 1.5-2 inches deep
INSTRUCTIONS
Prep:
1. Slice Peppers in half and remove all seeds (Remember, always wear gloves or wash hands thoroughly after handling hot peppers.
2. Mix cream cheese, cheese and bacon in a small bowl
3. Put breading ingredients in a small bowl each
First Dip:
1. After all bowl are set up, fill peppers to top with filling
2. Dip each pepper in milk and then flour, making sure to cover entirely
3. Set aside on a plate and allow to dry 10 minutes
Second Dip:
1. Dip in Milk and then bread crumbs, making sure to cover entirely
2. Heat oil to 165˚f
3. Cook (cheese side up!) 2-3 minutes – until golden brown
Allow to cool!
For freezing: Place cookie tray of poppers in freezer until frozen. Remove from freezer and store in zip-lock bag. To reheat: 450˚f for 15 minutes
It's said it for years, but they really are coming! If you'd like to submit a recipe for the site, please email rowan@jayhillfarm.com
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