I just spent most of my day making these. I grew my own jalapenos this summer in the garden, and I have saved most of them for this recipe. I would harvest them, put them into a plastic bag, and stored them in the fridge. They do get moist, so I made sure to put in a paper towel so that the peppers stay crisp. Some of the first that I harvested stayed perfectly well for the past few weeks this way!
I had twenty jalapenos, so I made forty poppers. This recipe was the perfect amount for the number of peppers I had. No leftover cheese filling at all!
I cut and seeded the jalapenos - Make sure to WEAR GLOVES! Next, I did take up another reviewers advice and I blanched the pepper halves in near-boiling water for 2 minutes.
I put them all upside down on a rack and let them dry. While they dried, I mixed the filling (I used more bacon). I blotted the peppers with paper towel and then stuffed them. Next, I followed the directions to a T - I dipped each pepper in milk (I used skim) and flour. I let them dry for a half hour.
Next, I dipped it in the milk and breadcrumbs and let them dry another half hour. Finally, I dipped them in the milk and breadcrumbs once more and let them dry another half hour.
I am going to freeze all the peppers for our next party, but had to try one. I took another reviewers advice and baked the popper in the toaster oven, at 375, until the cheese was oozing out.
What an incredible recipe! I thoroughly enjoyed this popper. THANK YOU!
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I just spent most of my day making these. I grew my own jalapenos this summer in the garden,...