Sweet, spicy, and crispy, perfect for a snack table.
- 12 ounces cream cheese softened
- 1 8 ounce package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 12 ounces jalapeno peppers seeded and halved
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup dry bread crumbs
- 2 quarts oil for frying
Mix the cream cheese, Cheddar and bacon bits in a bowl. Spoon that mixture into the halved peppers.
Put the milk and flour into two separate small bowls. Dip the prepped peppers first in the milk, then the flour. Make sure the peppers have a good coating of each, then let them dry for about 10 minutes.
Dip the peppers in the milk again and roll them around in the breadcrumbs. Let them dry again, then repeat until the whole surface of the pepper is coated.
Heat the oil to 365 F in a medium skillet. Deep fry the peppers for 2 to 3 minutes each, until they're golden brown. Take the peppers out of the oil and let them drain on a paper towel.