24 jalapeno peppers
12 oz. softened cream cheese
2 cups shredded cheddar cheese
1/4-1/2 cup crumbled, cooked bacon or bacon bits
2 cups milk
1 cup flour
2 cups bread crumbs
Put on some gloves if you know what is good for you. Cut off the tops.
Slice 'em down the middle.
Scoop out the seeds.
Look how pretty!
Mix up softened cream cheese, cheddar cheese, and crumbled bacon or bacon bits.
Fill each pepper half with the cheesy mixture.
Lay them all out on a cookie sheet covered with paper towels.
Now, here is the secret to these... a triple dipping process! It gives them a lovely coating. So... dip in milk...
Here they are all spread out on the cookie sheet to dry a bit.
Dip in milk again...
...then bread crumbs.
This is how they look after one bread crumb coating.
Not good enough. When they are dry, do it again. Milk, then bread crumbs.
Then, just pack them in freezer bags. All done!
Yes, the triple dipping is tedious, but worth it. When you want to cook them, just throw 'em in the deep fryer until they are golden brown and crispy. We have tried grilling and baking them, which is OK, but frying works best.
It is so nice to have something quick and easy to make in my freezer (which is not often the case since most of our food is home-grown) and these are much, much, much cheaper than the store bought ones!
One of these days, when I fry some up, I will take a post-cooking picture and update this post. Right now, I am too busy holding this sweet little baby!