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Cheeto-Crusted Jalapeño Poppers

With Bacon

 

Ingredients

4 strips bacon, cooked and chopped
4 ounces or 1/2 cup chopped pimientos or roasted red pepper
6 ounces cream cheese
1 cup shredded smoked gouda
1/2 cup shredded sharp cheddar
1 dash cayenne pepper
1 dash paprika
8 jalapeños, stemmed, cut lengthwise, and with the seeds removed
1/2 cup flour
Salt and pepper, to taste
2 eggs
2 tablespoons milk
5 cups cheetos, ground in a food processor
Oil, for frying

 

Preparation

Make the filling by combining the first seven ingredients.

Stuff the jalapeño halves with the filling and place on a baking sheet lined with parchment.

Set up three bowls. In the first, mix together flour with a pinch of salt and a few cracks of pepper.

In the second, beat the eggs with the milk, a pinch of salt, and a few cracks of pepper.

In the third, place the cheeto crumbs.

Coat the stuffed peppers in flour, the egg mixture, and then the cheeto crumbs.

Deep fry at 365º F for two minutes each or bake at 350º F for 30 minutes.

 

 

 

 

 

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