Stuffed jalapeno poppers from Cooking Up a Storm with Grant

12 Jalapeño peppers

12 oz of cream cheese

1 cup of shredded Colby jack cheese

3 oz of bacon bits


Plain bread crumbs


Cut you peppers in half and scoop out the center and seeds.  Be sure to wear gloves while doing this!  Set you peppers aside.  In a mixing bowl combine the cream cheese, Colby jack cheese, and bacon bits.  Keep at room temperature for about an hour to allow the cream cheese to soften.  Mix until smooth.

Stuff each jalapeño half with about 1 ½ oz of the cheese mixture.  Take your stuffed jalapeño and dip into some milk and then flour.  Set the pepper aside for a few minutes and then dip in the milk again and then your bread crumbs.  Dip in the milk and bread crumbs once again and then set on a try.  Place the breaded jalapeños   in the freezer for at least 30 minutes.

Once frozen take your stuffed peppers and fry in 375 degree oil for about 2 to 3 minutes, until golden brown.  Serve with ranch dressing and enjoy!

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