Jalapeños stuffed with a bacon cream cheese filling, then battered and fried.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen and made in partnership with Anchor Cream Cheese and FOH.
Filling
INGREDIENTS
- 2 cups Anchor Cream Cheese
- 1/4 cup Chopped rendered bacon
- 1/4 cup Green onion
- 1 tbsp. Smoked paprika
- 2 tsp. Garlic powder
- 2 tsp. Onion powder
METHOD
- Mix together in a bowl until fully incorporated.
Batter
INGREDIENTS
- 3 cups Flour
- 2 tbsp. Paprika
- 2 tbsp. Garlic
- 2 tbsp. Onion powder
- 8-10 oz. Club soda
- 1 ea. Egg
METHOD
- Separate flour evenly between 3 bowls.
- Add 1 tbsp each of seasoning into 2 bowls.
- In one of the bowls with seasoning gently mix in 1 egg and the club soda to create a wet batter.
Fill and Fry
INGREDIENTS
- Jalapeños
- Filling
- Batter
METHOD
- Cut jalapeños in half.
- Add filling to fill poppers (see video).
- Place into unseasoned flour, then into wet batter, then into seasoned flour packing it down.
- Place on a sheet tray until all poppers are filled and battered.
- Fry at 350 F until golden brown. Place on a rack and season.
