Ingredients:

  • 12 large jalapeños (approx. 1 lb / 450g)
  • 1 tbsp lemon juice
  • 8 oz cream cheese, softened
  • 4 oz sharp cheddar cheese, shredded
  • 4 slices bacon, cooked crispy and finely minced
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 1/2 cups Panko breadcrumbs
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1 quart neutral oil for frying

Instructions:

  1. Slice the jalapeños in half lengthwise. Using a small spoon, scrape out the seeds and white membranes. Toss the halved peppers in lemon juice.
  2. In a medium bowl, fold together the softened cream cheese, shredded cheddar, minced bacon, garlic powder, smoked paprika, and salt.
  3. Spoon the cream cheese mixture generously into each jalapeño half, smoothing the top with a spatula to remove air pockets.
  4. Place the stuffed peppers in the refrigerator to chill for 30 minutes to solidify the filling.
  5. Set up a breading station with three shallow bowls: Bowl 1 with flour, Bowl 2 with beaten eggs and water, and Bowl 3 with Panko mixed with onion powder and black pepper.
  6. Dredge each chilled popper in flour, dip in the egg wash, and finally coat thoroughly in the Panko mixture.
  7. Heat neutral oil in a deep fryer or heavy-bottomed pot to 350°F (175°C), monitoring with a digital thermometer.
  8. Fry the poppers in batches until mahogany-colored and crisp (approx. 3-5 minutes).
  9. Remove and drain on a wire cooling rack to maintain crispiness.