What's better than jalapeño poppers? How about jalapeño poppers that don't explode when you cook them
are loaded with bacon and chives? Try this recipe and be spoiled for life!
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packages of cream cheese
- softened at room temp
strips thick-cut bacon
- cooked until crispy and crumbled
small handful of chives
vegetable oil for frying
Combine cream cheese, crumbled bacon and chives in a mixing bowl and set aside.
Place flour in a large, lidded Tupperware container and set aside.
Wearing latex or nitrile gloves, cut each pepper into 2-4 rings, depending on the size of the pepper. With a small, thin knife, remove all seeds and ribs.
Using your fingers, fill the rings with cream cheese mixture, making sure to get a thin coating of cheese on the outside of the pepper rings.
Place rings in container of flour. Cover and shake gently.
Remove rings, place on a plate and refrigerate until cheese has hardened.
Beat the eggs in a medium-sized bowl.
Combine bread crumbs and salt in a large, lidded Tupperware container.
Place about 10 rings at a time into the beaten eggs and mix around with your fingers. When coated, place into container of seasoned bread crumbs.
When all the rings have been added to the container of bread crumbs, cover and shake gently to coat.
Repeat steps 9 and 10
For softer, more fully cooked peppers, let the breaded rings come to room temp before frying. For slightly crisper peppers (the way I like them), start frying immediately.
Fry in two batches. Carefully lower breaded rings into 375 degree vegetable oil and deep fry a few minutes until golden brown.
Remove from oil and drain on paper towels.
Let cool a bit and salt if necessary
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