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Loading...| vegetable oil , for frying | |
| 12 large fresh jalapeno peppers | |
| 4 ounces cream cheese , softened | |
| 1/2 cup monterey jack cheese , grated | |
| 6 slices bacon , cooked and crumbled | |
| 1/4 teaspoon Emeril 's Original Essence , plus | |
| 1/4 teaspoon Emeril 's Original Essence | |
| 1/2 cup all-purpose flour , plus | |
| 3 tablespoons all-purpose flour , divided | |
| 1/2 cup milk | |
| 1 large egg , lightly beaten | |
| 1 1/2 cups panko breadcrumbs |
| 1. | Heat vegetable oil in a deep pot to 350°F. |
| 2. | Cut the stem and top off the jalapeno peppers lengthwise, and remove the seeds and membranes with a spoon. |
| 3. | In a bowl, mix together the cream cheese, monterey jack cheese, bacon, and 1/4 teaspoon of Emeril's Original Essence. |
| 4. | Stuff each jalapeno with the cheese mixture. |
| 5. | In a separate bowl, mix together the 1/2 cup flour and 3 tablespoons of flour and 1/4 teaspoon Emeril's Original Essence. |
| 6. | In another bowl, whisk together the milk and egg. |
| 7. | In a third bowl, place the panko breadcrumbs. |
| 8. | Roll each jalapeno in the flour mixture, then dip in the egg wash, and finally coat in the panko breadcrumbs. |
| 9. | Fry the jalapeno poppers in the hot oil until golden brown. |
| 10. | Remove from the oil and drain on paper towels before serving. |
These jalapeno poppers are crispy, creamy, and packed with flavor.
The kick from the jalapeno peppers is balanced by the creaminess of the cheese and the smoky flavor of bacon.
These poppers are deep-fried and high in calories and fat.
They are also spicy, which may not be to everyone’s liking.
Jalapeno peppers are low in calories and a good source of vitamin C and potassium.
The capsaicin in jalapenos may also have anti-inflammatory and pain-relieving properties.
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