Food lovers rejoice. Put your organically grown crops to use as I did the other day with our fresh jalapeños. Growing your own crops is truly rewarding and fun and also very cheap. Imagine getting 30+ cucumbers (and growing!) from a single cucumber plant! We also are growing roma, grape, and heirloom tomatos, thai peppers, parsley, basil, and mint.
When you’re growing fresh vegetables in bulk it can be tough trying to use all of them while they’re still good. One year we made a pizza sauce out of roma tomatoes and it was delicious. Over the last couple years I have grown an infatuation with jalapeños and spicy food in general, so it was only right I made something with what we had grown in the backyard. I have made different variations of these but i had never fried them before. Jalapeño Poppers are a popular appetizer item in most restaurants, but I decided to put a little twist on mine.
- About a dozen fresh jalapeños from the garden
- Cream cheese
- Cheddar cheese
- Bacon (& turkey bacon)
- Canola Oil for frying
I obviously had to pick the jalapeños from the garden. Some of them turned red but that’s okay, it just means they’re a little spicier! Then I cut the tops off and cored the seeds and flesh using a corer that we have in our kitchen. Then I put together the cheese filling.
Usually cream cheese dominates the filling for a jalapeño popper but I’m all about flavor, so I added cheddar cheese and finely chopped scallions with a pinch of salt and pepper. I used a wisk to incorporate the mixture and then I let the stuffing commence. The bacon wrapping was probably the most difficult part. I put some slices in the oven at 300 degrees for about 5 minutes just to make sure they got cooked thoroughly. Then I wrapped the bacon around the stuffed jalapeños and used tootpicks to keep them in place. Now for the coating. There are various methods to make fried anything, but I wanted these to be crunchy as opposed to just flaky, so what I did was dip the bacon wrapped peppers in flower first, then milk, then rolled them in a layer of panko bread crumbs. After that was all finished they were ready to fry! I had about a 5 inch deep cast iron pot and filled it up with enough canola oil to cover the peppers entirely. To make sure the oil is hot enough usually I just flick some water in the pot and see if the oil starts to pop. When the oil was ready I slowly dipped the peppers in and let them cook for about 5 minutes each. And there you have it! Crunchy, spicy, cheesy, savory bacon-wrapped stuffed jalapeños. Great for an appetizer and for anybody who likes some kick!