Smokin' Jalapeno Poppers

I’m blessed beyond measure! My passions are my spiritual growth in God, Family, Cooking for family and friends, photography, and an IC overcomer!

12 ounces jalapeño peppers, seeded and halved

2 quarts oil for frying

1 package of shredded Cheddar cheese

1 tablespoon bacon bits

1 cup milk

1 cup all-purpose flour

1 cup dry bread crumbs

12 ounces cream cheese

Use a small bowl to mix the cream cheese, cheddar cheese, and bacon bits. Then with a small spoon, pour this mixture into the jalapeño pepper halves.

Separate the milk and flour into small bowls. First, dip the stuffed jalapeños into the milk then into the flour. Allow the coated jalapeños to dry for about 10 to 15 minutes.

Dip the jalapeños in milk again, and then roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeño is coated.

Heat the oil to 365 degrees F (180 degrees C) in a medium skillet. Deep fry the coated jalapeños 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

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