Jalapeno Poppers
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
3/4 pound jalapenos, capped, cut in half and seeded
12 oz cream cheese, room temp
8 oz grated Cheddar Cheese
6 slices bacon, fried and crumbled
1-2 Tbls freeze-dried chives or freshly snipped chives, or to
taste (optional)
1 cup milk
1 cup flour
1 cup dry Italian bread crumbs
Good quality fat such as refined coconut oil or tallow (suet)Recipe
Combine cream cheese, Cheddar cheese, crumbled bacon and chives
and mix well.
Spoon into pepper halves.
Place milk in a bowl.
Place flour in a bowl.
Place bread crumbs in a bowl.
Dip each pepper in milk, then flour. Let dry for about 10
minutes.
Dip in milk then bread crumbs. Allow to dry for 10 minutes.
Repeat process and make sure all pepper is coated.
If eating right away proceed to how to fry. If storing for later
use, then place each pepper on a waxed paper-lined cookie sheet
and place in freezer for about 1 hour. Then place peppers in a
freezer bag and then in a container to help keep them fresh for
up to 1 year. Keep frozen till ready to use.
For frying: heat fat to 365 degrees. Deep fry a few at a time for
2-3 minutes each till golden brown. Place on paper towels to
drain before serving.
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