Food Town Deep Fried Jalapeno Poppers

Ingredients

• Vegetable oil, for frying
• 12 fresh large jalapeno peppers
• 4 ounces cream cheese, softened
• 1/2 cup Monterey Jack, grated
• 6 slices bacon, cooked and crumbled
• 1/4 teaspoon creole or cajun seasoning
• 1/2 cup all-purpose flour plus 3 tablespoons, divided
• 1/2 cup milk
• 1 large egg, lightly beaten
• 1 1/2 cups panko bread crumbs

Instructions

1. In a deep-fryer or heavy-bottomed stock pot add enough oil to come 1/3 of the way up the sides of the pan. Heat oil to 370 degrees F over medium heat.
2. Cut a slit lengthwise in each pepper down 1 side to create a pocket, leaving the pepper whole. Leave stem intact and remove all or some seeds if desired.
3. Combine cream cheese, Monterey Jack, crumbled bacon, and seasoning. Place mixture in a zip-top plastic bag or large piping bag. (If using a zip-top plastic bag, cut and remove 1 corner of the bag, so that mixture will squeeze through.) Squeeze mixture to the bottom of the bag and fill each pepper with as much of the cream cheese mixture as will fit. Press slit edges of the pepper together to seal.
4. In a small bowl, combine 1/2 cup flour, milk and egg. In a shallow bowl or plate, place remaining 3 tablespoons flour, panko crumbs, and season,  stir to combine.
5. Working in batches, dip stuffed jalapenos into the milk batter and then roll in the panko mixture, pressing to coat.
6. Gently place jalapenos in preheated oil and fry until golden brown, 1 to 2 minutes. (careful not to overcrowd) Remove from the oil and drain on a paper-towel lined plate.
7. Cool slightly before serving. Serve with ranch or blue cheese dressing.

 

---

Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.