Got an abundance of jalapeños in the garden? Get busy making these delicious stuffed peppers. Perfect with a cold beer!
180g cream cheese, softened
220g package cheddar cheese, shredded
1/2 tbs bacon bits
180g jalapeno peppers, seeded and halved
1/2 cup milk
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
Combine the cream cheese, cheddar cheese, and bacon bits in a bowl. Spoon this mixture into the jalapeno pepper halves. Put the milk and flour into two separate bowls. Dip the stuffed jalapenos into the milk first then into the flour. Make sure they are coated well. Allow them to dry for 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs. Let them to dry, then repeat to cover the entire jalapeno. Deep fry the coated jalapenos two to three minutes each, until they appear golden brown and the jalapenos themselves are done. Remove from oil and set them on a paper towel to drain.