Ingredients

The following ingredients have 4 Servings
  • 12 jalapenos (pickled or fresh)
  • 3 strips bacon (thick-cut, smoked, cooked and finely chopped)
  • 1 cup Cheddar cheese (grated)
  • 1 cup Monterey Jack cheese (grated)
  • 3 dashes hot sauce (optional)
  • 1 cup all-purpose flour
  • 2 large eggs
  • ½ cup whole milk
  • 1 cup bread crumbs (plain, dry)
  • 1 tsp Adobo seasoning
  • vegetable oil (for frying)
  • ½ cup sour cream (for dipping)

Instruction

  • Preheat oil to 345°F in deep-fryer or sturdy skillet. use a deep-fry/candy thermometer to gauge temperature)
  • In a medium-sized bowl, mix together the crumbled cooked bacon, both kinds of cheese, and the hot sauce (if using).
  • Use a small sharp knife to cut a slit, lengthwise, down one side of each jalapeño. If using fresh, cut another slit perpendicular to the lengthwise slite, forming a 'T' on the side of the pepper. Use your fingers (with protective gloves) to dig out the seeds and ribs. You may need to use your knife to help you get it all with the fresh pepper. Stuff each pepper solidly with the cheese/bacon mixture. Set aside.
  • Set up your dredging station by placing the flour in a dish or on a plate. Lightly beat eggs in a small bowl and stir in the milk. Place the bread crumbs and Adobo seasoning in a dish or a separate plate, and mix together. Line the 3 up next to each other.
  • Fill a small bowl of water and place it next to your dredging station. Start by dipping one pepper into the water to moisten. Quickly add to the flour and roll around, shaking off excess flour. Add to the egg/milk mixture, and turn to coat, shaking off excess egg. Dredge all over through the bread crumb mixture. Repeat the process, except dipping in the water. Set aside and repeat with remaining peppers.
  • Fry peppers in batches, stirring occasionally, until golden brown all over, about 6 minutes per batch. Transfer to a paper-towel-lined plate to drain. If baking, place on a baking sheet pan and place in a preheated oven at 375°F for 30 to 45 minutes, until golden.
  • Serve with cool sour cream for dipping.