American fried jalapeno poppers in batter

Ingredients for 1 servings:

• 335 g cream cheese, room temperature
• 225 g Cheddar cheese, grated
• 1 tbsp bacon, fried, crumbled
• 335 g jalapeño(s), cleaned, halved crosswise
• 250 ml milk
• 128 g flour
• 115 g breadcrumbs, fine or breadcrumbs
• e.g. oil for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 20 minutes

Best ever – great!

In a bowl, mix together the cream cheese, cheddar, and bacon, then spoon the mixture into the jalapeno halves. Combine the milk and flour in two separate shallow bowls. Dip the stuffed jalapenos in the milk, then in the flour, making sure the jalapenos are well coated. Let the breading dry on the jalapenos for 10 minutes. Dip the jalapenos in the milk again, then roll them in the breadcrumbs. Let it dry a little more, then dip them in the milk again and roll them in the breadcrumbs again. Preheat the deep fryer to 175-180°C or heat the oil in a saucepan on the stovetop. Fry the jalapenos in batches for 2-3 minutes; they should be golden brown. Remove from the oil and drain on paper towels. Transfer to a platter and serve, perhaps with a blue cheese dip. You can find a recipe in my recipes. It also tastes great with a BBQ sauce, such as Bulls Eye, Sweet Baby Ray, Carolina Gold, Carolina Honey, or Red Hot. You can also find recipes in my recipe list.