If you’re on the hunt for a bold, flavorful chicken fried recipe, these jalapeno poppers are about to steal the show. They’re spicy, creamy, and wrapped in a perfectly crispy crust. Whether you’re prepping for game day or just need an easy appetizer, this recipe is your new go-to. This recipe has been created by Danny of @cookingintheyard. Check out the recipe on his site here!
Ingredients
- 1 package Louisiana Fish Fry Seasoned Chicken Fry
- 6 whole jalapenos, medium-large
- 8 oz cream cheese
- 1/2 cup bacon bits, finely chopped
- 1/2 cup cheddar cheese, shredded
- BBQ Seasoning
Directions
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Preheat smoker to 225F
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While smoker is heating, crosshatch and season block of cream cheese to allow for more smoke flavor via increased surface area, smoke for 25-30 minutes.
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While cream cheese is smoking, prepare jalapeños. Remove top and using a corer tool, pull out the core and remove seeds the best you can. Blanch jalapeños by bringing a pot of water to boil, and add jalapenos for 2 minutes. This will soften the jalapeños. Afterward, place them in an ice bath for 5 minutes.
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When cream cheese is done smoking, add to a mixing bowl with cheddar cheese and bacon bits. Mix well to combine, and place the cream cheese mixture into a piping bag.
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Pipe the cream cheese mixture into the jalapeños until full. You’ll likely need to tamp down the cream cheese to fill in gaps inside the pepper. Re-fill if necessary.
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Heat frying oil to 350F
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Batter the stuffed jalapeños in Louisiana Chicken Fry, and place them in the hot oil for 5-7 minutes, until golden brown. Remove and place on paper towel lined plate to absorb excess oil. Allow to rest for 10-15 minutes before serving to avoid a burnt mouth.
