Jalapeno Poppers - 2

Recipe Ingredients

10		Fresh green and/or red jalapeno peppers - , 2 1/2 -
3
1 cup	146g / 5.1oz	Shredded cheddar cheese - (8 oz.)
4 oz	113g	Cream cheese - softened
1/2 teaspoon	2.5ml	Dried Italian seasoning
1 tablespoon	15ml	Hormel real bacon bits
1		Eggs
1/8 cup	29ml	Milk
1/2 cup	31g / 1.1oz	Flour - for dredging
1/2 cup	73g / 2.6oz	Seasoned bread crumbs - or more

Recipe Instructions

Set aside. Cut each pepper in half lengthwise. Remove seeds and membranes*. When removing the stem, be sure to leave tops intact as to form a bowl. Stir together cheddar cheese, cream cheese, bacon bits, and Italian seasoning in a medium mixing bowl! Spoon some of the cheese mixture into each pepper half, slightly mounding it. Beat together eggs and milk in a small mixing bowl.

Dip each pepper into flour mixture, then dip each pepper into egg mixture and roll in bread crumbs! Shake off crumbs, then dip in egg and bread crumbs one more time. Place pepper halves, filled side up, on a large baking sheet covered with foil. Bake at 350F for 25-30 minutes or until tender and heated through.

Serve with guacamole or sour cream if desired.

Makes 20 poppers. If you should decide to deep fry, make sure poppers are well chilled so the cheese doesn't ooze all over your fryer.

Source:
Pat Minotti (with some help from Mark Perkins)

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