Party Popper Bacon-Stuffed Jalapeño Poppers

Party Popper Bacon-Stuffed Jalapeño Poppers

David Venable

Prep Time: 15 minutes

Serves: 6

Ingredients

  • 8 strips of bacon, cooked and chopped 6 jalapeños 1 cup cream cheese, room temperature
  • 1/2 cup cheddar cheese, shredded
  • 1 cup flour
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 cup panko bread crumbs
  • 3 cups vegetable oil
  • 1/2 cup mayonnaise
  • 1 Tbsp honey
  • Juice of 1 lemon
  • 1 tsp salt
  • 1 garlic clove, grated
  • 1 Tbsp chives

Preparation

Cut jalapeños in half lengthwise. Scrape out the inside with a spoon to remove seeds and ribs. Set aside.

In a bowl, combine cream cheese, cheddar cheese and chopped bacon. Mix thoroughly. Spoon into a piping bag and cut a half an inch from the tip.

Fill the jalapeño halves with a generous helping of cheese filling—about two tablespoons. Cover the poppers with plastic wrap and put into the freezer for 15 minutes.

Set out three medium bowls. Mix flour and salt in the first, whisk eggs in the second, and add panko to the third. First, coat the popper in flour, shaking off the excess.

Next, thoroughly coat the popper in the egg and let the excess drip off. Roll the popper in the panko and press the breadcrumbs into the surface so that it adheres.

Repeat with all poppers. Set on a rack over a small baking sheet and put into the freezer for an additional 15 minutes.

Heat an inch of vegetable oil in a wide skillet over medium-low heat until shimmering, about 350°F. While the oil is heating, combine mayonnaise, honey, lemon juice, salt, garlic, and chives in a small bowl.

Remove the chilled jalapeño poppers from the freezer and fry in batches until they're a deep golden brown, about three minutes on each side. Season each popper with a pinch of salt right as you remove from the pan.

Let poppers cool and drain on a wire rack or paper towels for five minutes.

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