Fried Kicked Up Jalapeno Poppers
Cool slightly before serving; the cheese is extremely hot.
Ingredients
- Vegetable oil, for frying
- 12 Jalapeno, fresh, large
- 4 oz Cream cheese, softened
- 1/2 cup Monterey Jack, grated
- 6 slice Bacon, cooked and crumbled
- 1/2 tsp Emeril's Essence Creole Seasoning, divided
- 1/2 cup Flour, all-purpose, plus 3 tablespoons, divided
- 1/2 cup Milk
- 1 Egg, large, lightly beaten
- 1 1/2 cup Panko
Directions
- Heat oil 1/3 of the way up a deep-fryer or heavy pot to 370 degrees F over medium heat.
- Cut a slit down one side of each pepper to make a pocket, leaving the stem on; remove the seeds if you like.
- Combine the cream cheese, Monterey Jack, bacon and 1/4 teaspoon Essence. Pipe into the peppers from a piping bag or zip-top bag with a corner cut large enough for the bacon, and press the slits closed.
- Mix 1/2 cup flour, the milk and egg into a batter. Combine the remaining 3 tablespoons flour, panko and 1/4 teaspoon Essence in a shallow dish.
- Dip the peppers in the batter, roll in the panko mixture, and fry in batches until golden, 1 to 2 minutes. Drain on paper towels.