INGREDIENTS
•
1 pound of fresh jalapeno peppers
•
1 (8 ounce) package of cream cheese, softened
•
1/2 cup of shredded cheddar cheese
•
1/2 cup of shredded Monterey Jack or Pepper Jack cheese
•
5 slices of bacon, fried crisp and chopped fine
•
Buttermilk, enough to fully dredge a pepper
•
1 cup of self-rising flour
•
2 cups of plain dry or panko bread crumbs
•
Canola oil for deep frying
Go To Recipe