6 jalapeno peppers
6 strips of bacon, finely diced
1/4 cup of finely diced onion
3 tbsps of finely diced red bell pepper
salt & pepper
1 clove of garlic, minced
4 oz of cream cheese, softened
1/2 tsp of ground cumin
1 tbsp of chopped, fresh cilantro
1 cup of shredded Mexican blend cheese
1 cup of all-purpose flour
1 egg, beaten
1 cup of bread crumbs
2 quarts of canola oil
sour cream and guacamole, for dipping (optional)
In a large pot, preheat oil to 360 degrees. Cut the jalapeno peppers in half lengthwise to make 12 jalapeno halves. Remove the seeds and veins *. Set aside. In a skillet, cook the diced bacon. Remove and drain on a paper towel, but do NOT discard the drippings. Then, add the onion, bell pepper, and salt and pepper. Cook over medium heat for about 5 minutes, or until onions become translucent. Add the garlic and cook for 1 minute longer. Remove from heat and drain on the paper towel with the bacon. Let cool. Meanwhile, combine the cream cheese, cumin, and cilantro and mix together well. When the bacon and onion mixture is completely cool, add them to the cream cheese and mix in. Then add the shredded cheese. Spoon the cheese mixture into the jalapeno halves. Next, put the flour on a plate, the beaten egg on a plate, and then the breadcrumbs on a plate. Roll a jalapeno in the flour, followed by the egg, and then the breadcrumbs. Repeat with the rest of the jalapenos. Fry the jalapenos for about 2-3 minutes, or until golden brown. Serve with sour cream or guacamole, if desired. Enjoy!
*Do not forget to thouroughly wash your hands after handling the jalapenos!
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