Jalapeno Poppers

I've been making my own jalapeno poppers for years. I have tried many different batters, from boxed fish and onion ring batters to my own home made batters. I've filled them with cream cheese only, adding cheddar cheese and bacon only a couple of times. I have not tried this recipe yet, but will try it out next time I make them. It sounds really good. Just make sure you use gloves to deseed the peppers. Deseeding them does diminish some the heat, so if you choose, you can use Pepper Jack cheese or add some of the seeds to the cream cheese mixture to make them hotter.

Servings: 10


Ingredients:

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, slice down side and deseeded
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

Directions: 
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno peppers.
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 3 to 4 minutes each, until golden brown. Remove and let drain on a paper towel.