Ingredients

The following ingredients have 16 Servings
  • 4 strips bacon, cooked and chopped
  • 4 ounces or 1/2 cup chopped pimientos or roasted red pepper
  • 6 ounces cream cheese
  • 1 cup shredded smoked gouda
  • 1/2 cup shredded sharp cheddar
  • 1 dash cayenne pepper
  • 1 dash paprika
  • 8 jalapeños, stemmed, cut lengthwise, and with the seeds removed
  • 1/2 cup flour
  • Salt and pepper, to taste
  • 2 eggs
  • 2 tablespoons milk
  • 5 cups cheetos, ground in a food processor
  • Oil, for frying

Instruction

  • Make the filling by combining the first seven ingredients.
  • Stuff the jalapeño halves with the filling and place on a baking sheet lined with parchment.
  • Set up three bowls. In the first, mix together flour with a pinch of salt and a few cracks of pepper. In the second, beat the eggs with the milk, a pinch of salt, and a few cracks of pepper. In the third, place the cheeto crumbs.
  • Coat the stuffed peppers in flour, the egg mixture, and then the cheeto crumbs. Deep fry at 365º F for two minutes each or bake at 350º F for 30 minutes.