Featured Chef / Family Recipes
Cheese & Bacon Stuffed Jalapeños
Prep Time: 20 min | Cook Time: 20 min | Servings: 24 apps | Calories: 819
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Prep Time
20 min
Cook Time
20 min
Servings
24 apps
Calories
819
Here’s a comforting thought from Tiffany Derry. Bacon covered in melted Sargento® Shredded Double Cheddar Cheese & Sargento® Shredded Mozzarella & Provolone Cheese, all stuffed inside a breaded Jalapeno. Comforting indeed.
Ingredients
- 24 fresh jalapeños
- 8 strips bacon, cooked & crumbled
- 3/4 cup (3 oz.) Sargento® Shredded Double Cheddar Cheese
- 3/4 cup (3 oz) Sargento® Shredded Mozzarella & Provolone Cheese
- 1 tsp. hot sauce
- 1 tsp. black pepper
- 2 tsp. kosher salt, divided
- 3 large eggs
- 2 cups plain fine dry breadcrumbs
- 3 tsp. dried oregano
- 4 cups vegetable oil
Directions
- Wear gloves to protect fingers! Make cut under half of stem lengthwise on one side of peppers forming a "T." Pry open; remove seeds using tip of a paring knife and kitchen shears.
- Stir together bacon, cheeses, hot sauce, pepper and 1 tsp. salt.
- Fill jalapeños with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chili retains its shape.
- Lightly beat eggs in a small shallow bowl. Stir together breadcrumbs, oregano and 1 tsp. salt in another shallow bowl.
- Dip jalapeños in egg, letting excess drip off, then coat with breadcrumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.
- Heat 2 inches of oil to 325°F in a medium saucepan. Fry 4 jalapeños until golden brown all over, 5 to 6 minutes. Transfer to several layers of paper towels to drain. Repeat twice, heating oil to 325°F between each batch.
