I recently rediscovered my love of spicy food and I figured that I absolutely have to be able to make a proper popper. It’s a matter of pride! So here is my take on it.
Time: +/- 1 hour Portions: 12
12 Jalapeño peppers
250gm Cream cheese
1 Pkt Bacon bits
1 Tbls golden syrup
1 Cup milk
1 Cup Flour
1 Cup Crumbs
500ml Cooking oil
1/2 tsp Salt and 1/2 tsp Black pepper
Fry the bacon in a pan over medium high heat, drizzling the golden syrup over it about half way through. I like my bacon bits crispy, so I fry it until it’s nice and dark. Remove from heat.
In a bowl, mix together the bacon and the cream cheese. Slit the peppers open on one side and clean out the inside (don’t slice it all the way through). Stuff the peppers with the bacon & cream cheese mix. Make sure you fill it properly.
Mix the flour, salt and pepper together. Put the milk, flour and crumbs into separate bowls. Dip the peppers in the milk and then in the flour. Allow to dry for about 8-10 min. Dip in the milk again and then cover in crumbs. Allow to dry for 8-10 min. Repeat the process one more time, making sure the peppers are completely covered.
Heat the oil in a pan over medium high heat. Fry the peppers, a few at a time, until golden brown and crunchy.
Serve with a dipping sauce of your choice or with the leftover cream cheese and bacon mix (because you can never have too much cream cheese!)