Here’s a comforting thought from Tiffany Derry. Bacon covered in melted Sargento® Shredded Double Cheddar Cheese & Sargento® Shredded Mozzarella & Provolone Cheese, all stuffed inside a breaded Jalapeno. Comforting indeed.
24 fresh jalapeños
8 strips bacon, cooked & crumbled
3/4 cup (3 oz.) Sargento® Shredded Double Cheddar Cheese
3/4 cup (3 oz) Sargento® Shredded Mozzarella & Provolone Cheese
1 tsp. hot sauce
1 tsp. black pepper
2 tsp. kosher salt, divided
3 large eggs
2 cups plain fine dry breadcrumbs
3 tsp. dried oregano
4 cups vegetable oil
Wear gloves to protect fingers! Make cut under half of stem lengthwise on one side of peppers forming a "T." Pry open; remove seeds using tip of a paring knife and kitchen shears.
Stir together bacon, cheeses, hot sauce, pepper and 1 tsp. salt.
Fill jalapeños with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chili retains its shape.
Lightly beat eggs in a small shallow bowl. Stir together breadcrumbs, oregano and 1 tsp. salt in another shallow bowl.
Dip jalapeños in egg, letting excess drip off, then coat with breadcrumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.
Heat 2 inches of oil to 325°F in a medium saucepan. Fry 4 jalapeños until golden brown all over, 5 to 6 minutes. Transfer to several layers of paper towels to drain. Repeat twice, heating oil to 325°F between each batch.