4-5 slices of bacon diced and fried crispy
8oz brick of cream cheese at room temperature
4-6oz of grated cheddar cheese
1/2 tsp of cumin
1/2 tsp of granulated garlic
salt to taste
breadcrumbs for breading
2 eggs beaten with a Tbs of water
flour for dusting
enough canola oil to fry the poppers
Wash and clean out the seeds and membrane from the jalapenos. I cut off the stem and made a slit down one side so I could clean them out and stuff them easily. Mix the cream cheese, grated cheddar cheese, cumin powder, garlic powder and cooked bacon. Stuff the jalapenos. Bread the stuff jalapenos by first dipping them in flour, then egg and finally in breadcrumbs. If you want them extra coated, dip in egg and breadcrumbs twice. Note: Make sure you coat the exposed end of the jalapeno well with flour, egg and breadcrumbs so the popper mixture does not come out during frying.
Fry for a few minutes in 350-375 degree oil until golden brown and drain on a paper towel. Sprinkle a little salt on the poppers after frying. Serve hot. Enjoy.
For leftover filling: Try Jalapeno Popper Grilled Cheese: