I went out and picked the few jalapenos we had left yesterday and made some poppers. It took me a few tries to get some that I liked.
Issue one, how to cut the peppers. The first few I cut the top off and a slid down one side, deseed, and stuffed them. That didn’t’ really leave you anything to grab. Then I decided to cut the top half way off and cut a slit then deseed and stuff and squish it back together.
Issue two, breading. I started out with the dip in milk, dip in bread crumbs, let them sit and repeat. That was a total and utter failure; the breading would just fall off. I found some directions that said to use a mix of half flour and half liquid (beer, milk or water) and did that. It was too thick so I added more milk until I got a consistency I liked. Then I dipped in batter, let the excess drip off then dipped in bread crumbs. Much better results that way.
Issue three, frying. I filled my skillet 1/4-1/2 inch of oil for frying rather then deep frying. The oil was way too hot for the first trial of peppers (at least I was smart enough to only do two at a time until I got things right) They sort of exploded and burnt up on me. I didn’t have a thermometer so I played it by ear… listening to what happened when I dropped in some batter to make sure it wasn’t too hot.
1 piece of bacon (next time I would use two. it adds a nice smokey flavor)
6 oz of cream cheese
8 oz of cheddar cheese
Jalepenos (I have no idea how many, I didn’t use all of my filling because I only made a dozen poppers from small peppers)
1/2 cup flour
1/2-3/4 cup milk
1) Mix the cheeses and crumbled bacon.
2) Slice half way though the top of the pepper and slice down one side. Scrape out the seeds and stuff with cheese. Don’t be shy about the cheese.
3) Mix flour and milk adding milk until you get a thick pancake batter consistency.
4) Dip stuffed peppers into the batter then roll them in the bread crumbs
5) Fry in 1/4 inch of oil in a skillet, turning them until all sides are golden brown.