Total Time
35mins
Prep 25 mins
Cook 10 mins

Medium-spicy, this delicious popper recipe can be multiplied and stored in the freezer for future use. Another 5-star garnering recipe courtesy of Emeril Lagasse. Serve with a ranch style dipping sauce or one of your choice.

Ingredients Nutrition

Directions

  1. In a deep-fryer or heavy-bottomed stock pot add enough oil to come 1/3 of the way up the sides of the pan. Heat oil to 370 degrees F over medium heat.
  2. Cut a slit lengthwise in each pepper down 1 side to create a pocket. Leave stem intact and remove seeds if desired.
  3. Combine cream cheese, Monterey Jack, crumbled bacon, and Essence. Place mixture in a zip-top plastic bag or large piping bag. (If using a zip-top plastic bag, cut and remove 1 corner of the bag, large enough so that the bacon will squeeze through.) Squeeze mixture to the bottom of the bag and fill each pepper with as much of the cream cheese mixture as will fit. Press slit edges of the pepper together to seal.
  4. In a small bowl, combine 1/2 cup flour, milk and egg. Place remaining 3 tablespoons flour, panko crumbs, and 1/2 teaspoon of Essence in a shallow bowl or plate, and stir to combine.
  5. Working in batches, dip stuffed jalapenos into the milk batter and then roll in the panko mixture, pressing to coat.
  6. Working in batches, if necessary, gently place jalapenos in preheated oil and fry until golden brown, 1 to 2 minutes. Remove from the oil and drain on a paper-towel lined plate. Cool slightly before serving, as the cheese is extremely hot.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a