JALAPENO POPPERS

BESTE JALAPENO POPPERS!!
INGREDIENTS:
12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

INSTRUCTIONS:
In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves. Put the
milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are
well coated with each. Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through
the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. In a medium skillet, heat
the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let
drain on a paper towel. 

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JALAPENO POPPERS         

Ingredients:
375gr cream cheese (softened)
1 (250gr) package shredded cheddar cheese
1 tablespoon bacon bits
375gr jalapeno peppers (seeded and halved)
1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
oil (for frying)

In a medium mix combine cream cheese, cheddar cheese, and bacon bits. Spoon the mixture into each of the jalapeno pepper halves.
In a small bowl add the milk, and in another small bowl add the flour. In a shallow pie dish add the breadcrumbs. Dip the jalapenos first in milk, then into the flour, ensuring that they are well coated. Allow to set for 10 minutes. Dip the jalapenos in the milk again, and then roll in breadcrumbs.
In a deep fryer (or deep skillet) heat oil . Deep fry coated jalapenos in batches for 2 to 3 minutes until golden brown. Remove and drain on paper towels.
Bron: Blog Chef
Plasing: Henriette Wessels
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