OK, we are not huge jalapeno people, but i acquired some that needed to be used, and made these last nite....they are Excellent!! I cooked some and froze some, and can tell that i should have made more. They were somewhat time consuming, but easy, and very well worth the effort. I will be planting jalapenos this year for the first time, coz i wanna keep these in the freezer.
Black is the actual recipe, blue is what i did.
12oz 8oz cream cheese
8oz 6oz cheddar shred
1T PuLeeeze bacon bits i used turkey bacon, not sure how much coz kids kept thieving it but, approx. 1/2 of a 12 oz pkg. and yes, i know that is 6oz, before cooking. remember, commercial turkey bacon doesn't have as strong a flavor as the pork bacons.
12oz jalapeno peppers, halved and seeded don't clean 'em good if you want the hot, also, i blanched them for 2 min although the recipe did not call for this
1c Milk
1c all purpose flour (apf)
1c bread crumbs i had some panko that needed to be used, so used those for the second dip, and commercial seasoned breadcrumbs for third dip, but am sure i used more than a cup, combined.
Combine cheeses and bacon, stuff peppers. Dip in milk, roll in apf, then let sit for 10 min. i think this is the key to the crust, letting them rest between each dip, Dip in milk, roll in bread crumbs, let them rest. Dip in milk and roll in bread crumbs again, let them rest. Fry or freeze.
I would have taken a picture of them to pretty up this posting a little bit, but they didn't last long enough.
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