Texas Jalapeno Cheese Poppers

By tinamommyx3

One of my favorite foods in Texas are the famous "Jalapeno Poppers" if you don't know what they are you sure are missing out. Jalapeno Poppers are peppers that are blanched then stuffed with a cheddar, monterey jack and/or cream cheese and sometimes bacon. Mix, then breaded with a milk-egg-breadcrumb mixture and deep fried. They are usually served with Ranch Dressing, but I like them all by themselves. The origin of the Jalapeno Popper is unclear, but they are most likely an Americanized version of the classic Mexican dish, Chili Rellenos. Jalapeno poppers are sometimes also known as "Alligator Eggs" Where ever they came from oh how I love them. You can recreate these great little poppers at home. They take a bit of time to get together but so worth it in the end.

I found the hardest part of the whole thing was finding the perfect Jalapeno Peppers. It's kind of hit and miss with that either you get some great flavorful peppers that aren't hot enough or you get some that set a fire in your mouth and are really just to hot to eat. I am still on the quest of finding the perfect Jalapeno Peppers with the perfect combination. I purchased the Jalapenos Peppers for this recipe at Fiesta Mart. My husband and I set a day aside to try and make the homemade version of the Jalapeno Poppers . It really wasn't hard at all and they turned out great. They didn't pack the heat like i thought they would, but that just means I still have to find the right peppers. Other than that the flavor was wonderful and i liked the addition of the bacon.

Ingredients

• 12 - oz. cream cheese, softened
• 1 - 8 oz. package shredded sharp cheddar cheese
• 1 -2 T. bacon bits
• 12 oz - jalapeno peppers, seeded and halved
• (we used about 15 jalapenos)
• 1 - cup milk
• 1 - cup all-purpose flour
• 1 - cup dry bread crumbs
• 2 - quarts oil for frying

Details

Adapted from tinamommyx3.blogspot.com

Preparation

Step 1

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves. 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. 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. In a medium skillet or home fryer, heat the oil to 375° F.. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.