Loaded Jalapeno Poppers
Makes: 2 dozen
Cooking Time:20 min
1 (8-ounce) package cream cheese, softened
1 cup shredded sharp Cheddar cheese
3 tablespoons bacon bits
12 fresh jalapeno peppers, split in half lengthwise, cutting through stems, seeds removed
1/3 cup all-purpose flour
2 eggs, lightly beaten
1/2 cup bread crumbs
Vegetable oil for frying
1. In a medium bowl, combine cream cheese, Cheddar cheese, and bacon bits. Firmly press a heaping teaspoonful of cheese mixture into each pepper half. Cover and chill 1 hour.
2. Place flour, eggs, and bread crumbs in 3 separate shallow dishes. Dip stuffed pepper halves into flour, then eggs, then bread crumbs, coating thoroughly with each.
3. Fill a large saucepan or soup pot with 2 inches of oil and heat over medium-high heat until hot but not smoking. Carefully fry a few peppers at a time, 1 to 3 minutes, or until golden. Drain on paper towels and serve immediately.