16oz cream cheese (2-8oz packages) - softened
12oz sharp Cheddar cheese (approx. 2 1/2 cups) - shredded
3 1/2 - 4 dozen whole jalapeno peppers - halved and seeded
1/3 pound bacon - fried crisp and crumbled*
2 cups whole milk
3 cups corn meal
1 1/2 cups seasoned bread crumbs
2 quarts oil for frying
- In a medium bowl, THOROUGHLY mix the cream cheese, Cheddar cheese, and crumbled bacon.
* a food processor works well for the bacon, since you want it finely chopped
- Spoon the mixture into the halved jalapenos, rounding off the tops.
- Put the milk and corn meal/breadcrumb mixtures into separate bowls.
- Dip the stuffed jalapenos into the milk and then into the corn meal/breadcrumb mixture, making sure that they are well coated. Place them into the
refrigerator and let "dry" for 10 minutes, then repeat dipping process to ensure a thorough and sufficient coating.
* a third dipping/dredging may be needed or desired
- Heat the oil to 360 degrees (F) in a medium skillet or deep fryer. Deep fry the coated jalapenos 2-3 minutes or until a golden brown. Remove and let
dry on a paper towel. If using a fryer, just lift out the basket and let drain until "dry".
* Be sure to wear disposable rubber gloves when halving and seeding the jalapenos.
Otherwise, the oils in the peppers will linger in your skin
and you run the risk of quite a bit of pain ... especially
when you inadvertantly touch your eyes or face. IT WILL BURN! Trust
me, I learned the hard way.
Don't try to be the manly-man
, because you'll be bawling like a baby in no time at all.
Makes approximately 7-8 dozen jalapeno poppers, or you can adjust the recipe accordingly for half, quarter batches, or single servings.
We make full batches and simply fill quart-sized ziploc bags with a dozen each. They freeze well and will hold for up to 6 months.
So, there you have it, in just a few hours you've made a sufficient amount of poppers that can be fried and eaten immediately, or they can be frozen
for later consumption.
I've yet to have ANY restaurant brand that even compares to these. THAT, and when you need a quick, spur of the moment appetizer, just heat up some
oil and take a dozen or so out of the freezer. Within a few short minutes you and your guests will be enjoying some of the best jalapeno poppers
you've ever had.
The process should look something like this ...
Halve and seed the jalapenos:
Thoroughly mix the cream cheese, Cheddar cheese, and crumbled bacon:
Fill the halved jalapenos, rounding off the tops:
Dip into milk and dredge thru the corn meal/breadcrumb mixture TWICE (repeat if needed, to ensure a thorough coating):
Deep fry for 2-3 minutes, or until golden brown.
If anyone makes this recipe, please post back with your opinion ... or, better yet, the response from your guests.
[edit on 5-8-2007 by 12m8keall2c]