Here’s the perfect appetizer for any kind of occasion. I hope you give it a try! Easy and delicious!
- 12-14 Jalapeno Peppers
- 8 oz Cream Cheese (226 g)
- ½ C Shredded Cheese
- 6 Bacon Slices, cooked and chopped into small pieces
- ¼ C chopped Green Onions
- 1 C Flour
- 1 ½ C Panko Breadcrumbs
- 2 Large Eggs
- 2-3 T Milk
- Vegetable Oil for Frying
Make the filling:Combine the bacon, (bacon should be cooked and chopped into small pieces,) combine the bacon with the cream cheese, shredded cheese and green onions, season with salt and pepper to taste, and set aside.
Prepare the Jalapenos:
Wash the peppers with warm water and soap. (they tend to be waxy, so make sure to scrub them really well.) Dry them with paper towels.
Put on some gloves and using a paring knife, make a lengthwise cut or slit on the jalapeno peppers. It should be a long cut but without slicing the pepper completely, about ¼ inch from top and ¼ in from the stem. Remove the veins and seeds from the inside of the jalapenos.
Stuff the Jalapenos:
Filled the jalapenos with the Cream Cheese filling. Add as much of the filling as you like.
Coat the Jalapenos:
Roll the stuffed jalapenos on flour. Set them aside for a minute, and reserve the flour, because you will roll them on that flour for a second time.
Combine the eggs with about two or three tablespoons of milk and season them with salt and pepper to taste, whisk until the eggs are will beaten.
Dip the floured jalapenos in the egg mixture. Then roll them again on the flour.
Dip them a second time in the egg mixture, and transfer them to the Panko, make sure the jalapenos are well covered with the Panko on all sides.
And keep on repeating this steps until they are all done.
Fry the Jalapeños:
Preheat plenty of vegetable oil to a temperature of 365ºF (180ºC) and fry the Jalapeno Poppers for about three or four minutes or until golden brown on all sides. Drain them on paper towels and serve.