Jalapeno Poppers

Third and final Superbowl app...Jalapeno Poppers! So this wasn't the healthiest trio of apps, but that is ok. These poppers were great. And I thought they would be a pain to make, but they come together smoothly. It is important to roast the peppers first to take out some of the bite. These are already pretty spicy (even with the seeds and insides removed). After roasting them and removing the skin and insides, you stuff them with cream cheese and cheddar cheese. The filling is what holds them together. I also added a few little bits of bacon in each pepper (but it is optional). Then, they are breaded with the normal flour, egg, panko bread crumb assembly line. And quick fried. They only take about 3-4 minutes to fry. They are super good. Superbowl. Who even won? JK, I know.

Jalapeno Poppers

by Closet Cooking with slight modification by foodforscot

12 jalapeno Poppers

4 ounces cream cheese (room temperature)

2 ounces cheddar cheese (grated)

2 pieces of cooked bacon, crumbled

1/4 cup flour

1 egg (lightly beaten)

1/2 cup panko bread crumbs

light oil for frying

1. Roast the jalapeno peppers under the broiler until skin in black.

2. Place in a bowl sealed with plastic wrap or brown paper bag and let cool.

3. Remove the skins off of the peppers.

4. Slice a slit down one side of the pepper and scoop out the seeds.

5. Mix the cream cheese and cheddar cheese in a bowl.

6. Stuff the pepper with the cheese and a few small pieces of bacon.

7. Dredge the pepper in the flour, dip them in the egg and dredge them in the bread crumbs.

8. Fry in oil until golden brown.

(Servings: 4, Prep time: 45 min., Cook time: 15 min., Difficulty: Intermediate)

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