Posted at http://mynew30.blogspot.com/
1 pound of jalapeno peppers
1 package of cream cheese, softened
1 cup of shredded cheddar cheese
2 slices of bacon, fried crisp & chopped fine
Buttermilk, enough to fully dredge a pepper
1 cup of self-rising flour
2 cups of plain dry bread crumbs
Canola oil for deep frying
Line a large baking sheet with paper towels; set aside. Put on a medium sized pot of water to boil.
Put on a pair of kitchen gloves before you even think about starting! You will not regret this decision, because no matter how much you scrub your hands afterward, I guarantee they will retain the sting from these peppers! Just trust me on this one and don a pair of those disposable gloves, or you'll know what I mean the first time you touch your nose or rub your eye!
Meanwhile, slice the jalapenos in half lengthwise, removing all of the seeds and cutting out the ribs. Rinse. When water begins to boil, add the jalapenos, return to a boil, stir and boil for just a minute or two. Drain, fill pot with fresh cold water and ice cubes and immediately plunge the peppers into the ice bath to cease the cooking process. Remove the peppers and place onto the prepared baking sheet to dry.
Using a fork, whip together the cream cheese, cheddar cheese and bacon until well blended. Using a small spoon, fill the large end of the pepper with a rounded spoonful of the cream cheese mixture, and spread out to the narrow end, pressing into the pepper. Set aside on the prepared pan and continue until all of the peppers have been stuffed.
Pour enough buttermilk into a small bowl to cover the pepper when you dip it in, and dump the flour into another bowl. Using one hand for the wet and one hand for the dry, dip the stuffed peppers into the buttermilk and then using the other hand, dredge the pepper in the flour mixture and roll so that the entire pepper is well coated. Set on the baking sheet until you have dredged all of the peppers.
Preheat the deep fryer to 375 degrees.
Place the plain bread crumbs into a small bowl and using the same wet hand, dry hand method, dip the floured peppers back into the buttermilk and then into the bread crumbs, rolling to coat well. Set on the baking sheet until you have dredged all of the peppers.
Place the peppers into the fry basket with the stuffed side up and fry for 1 to 1-1/2 minutes, or until golden brown. Serve immediately.
