Jalapeno Poppers

I only planted 4 Jalapeno plants this past summer but boy did those things produce.  I canned many a jar, grilled tons of them stuffed with cream cheese and wrapped with bacon.

 

Then I found a wonderful recipe for poppers!  You won't find any better in a restaurant.

They are a little time consuming to make so make a bunch when you do and freeze them to have a wonderful appetizer later on. 











I place them on a cookie sheet in the freezer until frozen and then put them in a freezer bag.  I now have bags of these ready to deep fry or bake at 350 degrees until peppers are brown
and cheese is bubbly.








Here's the recipe!  I got it from All Recipes   Don't forget to wear gloves when handling peppers!

Jalapeno Poppers

Ingredients:

12 ounces cream cheese, softened 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 12 ounces jalapeno peppers, about 16 large seeded and halved 1 cup milk 1 cup all-purpose flour 1 cup dry bread crumbs 2 quarts of oil for frying.

Directions:

1.	In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
2.	Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3.	Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
4.	In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.