Description
These jalapeño poppers crackle as you bite through their golden crisp exterior, revealing a smooth, cheesy center punctuated by smoky bacon and a gentle jalapeño kick.
Ingredients
- 12 pieces jalapeño peppers
- 4 ounces cream cheese softened
- 4 ounces shredded cheddar cheese
- 2 slices bacon
- 1 tablespoon sour cream
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup vegetable oil
Instructions
- In a skillet cook bacon over medium heat until crispy then transfer to paper towels and crumble.
- Slice jalapeño peppers in half lengthwise and remove seeds and membranes.
- In a bowl combine cream cheese, shredded cheddar cheese, sour cream, garlic powder, onion powder, salt and black pepper until smooth.
- Stir crumbled bacon into the cheese mixture until evenly distributed.
- Spoon the creamy filling into each jalapeño half, pressing gently to fill.
- Beat eggs in one shallow dish and place panko breadcrumbs in another; dip each stuffed jalapeño first in beaten egg then dredge in panko.
- Heat vegetable oil in a deep skillet over medium-high heat until shimmering.
- Fry poppers in batches for 2 to 3 minutes per side until golden brown, then drain on paper towels and serve hot.
Notes
- Wear gloves when working with jalapeños to protect your skin
- For extra heat leave a few seeds in the peppers
- Ensure the oil is hot enough before frying to achieve maximum crispiness
- Serve immediately for the best texture and flavor