THE STAPLE POPPER RECIPES

Steps:

• Cut slit in jalapeños lengthwise with a paring knife and remove seeds. Leave stems intact.
• In a large bowl, combine cream cheese, cheddar and cilantro, and mix well. Stuff jalapeños generously with cheese mixture.
• Warm 2 inches of oil in a large skillet over medium-high heat until it reaches 375°F.
• Arrange 3 bowls on a counter. Place flour in one, eggs in another and bread crumbs in third. One at a time, dip jalapeños in flour, then eggs, letting excess drip off. Roll each jalapeño in bread crumbs to coat. (Poppers can be made several hours ahead up to this point. Cover and refrigerate.)
• Fry a few peppers at a time in hot oil until golden brown, 3 to 5 minutes. Drain on paper towels. Return oil to 375°F before beginning next batch. Serve warm.

Steps:

• In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
• Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
• Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
• In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.