jalapeno peppers (sliced in half but still attached at the stem, seeded)
oz cream cheese, softened at room temperature
oz shredded cheddar cheese
slices of crispy turkey bacon, chopped into bits
cup of milk combined with 2 eggs beaten (egg wash)
cup of flour
cup of bread crumbs
salt and pepper
Do not miss these spicy stuffed peppers, which work as a great accompaniment for any meal.
In a medium bowl, blend the cream cheese, cheddar cheese, and turkey bacon bits.
Spoon the mixture into the jalapeno peppers.
Prepare the breading station by placing the flour with salt and pepper, the egg wash, and bread crumbs into shallow bowls.
Dip each stuffed jalapeno into the seasoned flour, then the egg wash, then into the bread crumbs. If you want a thicker coating, you can dip into the egg and bread crumbs again. Set it aside.
Heat the Noor Oil in a deep fryer to a medium low temperature or around 365°F (180 ° C). Deep fry the stuffed jalapeno peppers for about 2-3 minutes each until golden brown (being careful not to let them burn). Remove with a slotted spoon onto a paper towel lined plate.
Serve stuffed Jalepeno peppers hot with mayonnaise or cocktail sauce.