Smoky Jalapeno Poppers2012-06-20
- Prep Time : 20m
- Cook Time : 5m
- Ready In : 25m
- 12 ounces cream cheese, softened
- 1 (8 ounce) block of smoked mozzarella cheese, shredded
- 5 strips crispy bacon, minced
- 12 ounces jalapeno peppers, seeded and halved
- 4 eggs, beaten
- 1 cup all-purpose flour
- 1 cup dry bread crumbs
- 2 quarts oil for frying
In a medium bowl, mix the cream cheese, mozzarella cheese and minced bacon. Spoon this mixture into the jalapeno pepper halves.
Place the beaten eggs and flour into two separate small bowls. Dip the stuffed jalapenos first into the beaten eggs then into the flour, making sure they are well coated with each. Dip the jalapenos in the beaten egg again then roll them through the breadcrumbs ensuring that the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F (180 degrees C).
Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towels. Serve these poppers to your guests warm or room temperature.
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