I remember when my mom would jalapeño poppers at the Fred Meyer deli. She’d only grab 2 or 3 and eat them in the store as we shopped. Now that I think about it, I think she probably did that because she hadn’t eaten all day, and she she was trying to fight off a migraine. This can be difficult when you have an infant and a 3 to 4 year old in your cart. I was suuuuuper sensitive to spice when I was little. Sensitive enough to think black pepper was too spicy… silly little girl. I still wanted to try my mom’s jalapeño poppers even though I knew they were too spicy. Instead, in perfect kid fashion, I’d suck out the cream cheese and eat the breading… leaving my mom with nothing but a slobbered on jalapeño. Sorry, mom! <3 I’m sure all you moms out there can relate, and you’re shaking your heads at me. SORRY!!!
This jalapeño popper recipe is unique to say the least. It has two types of cheese AND bacon bits. I had never heard of making them like this, but man, they are GOOD!
The prep time in these jalapeño poppers is a little intense, but I would encourage that time to be spent having the kids (older would probably be better) to help and make an assembly line. I am a huge supporter of family cooking. It isn’t something that happened in my household, and I really wish that it had. All of my friends who cooked and baked as a family seem to have such healthy and fun-loving relationships with their parents. They also have some amazing stories and memories from such times.
These would be great for entertaining or a really fun and unique dinner.
Thanks to the folks at All Recipes for this simple and delicious recipe!
- 12 ounces cream cheese, softened
- 1 (8 ounce) package shredded Cheddar cheese
- 1 tablespoon bacon bits
- 12 ounces jalapeno peppers, seeded and halved
- 1 cup milk
- 1 cup all-purpose flour
- 1 cup dry bread crumbs
- 2 quarts oil for frying
- In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
- Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure 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 towel.