Ingredients
340 g cream cheese, softened
250 g shredded Cheddar cheese
½ tsp SIDS CRAZY SALT
1 tbsp bacon bits
340 g jalapeno peppers, seeded & halved
1 cup milk
1 cup flour
1 cup dry bread crumbs
2 litres rice bran oil, for frying
Directions
In a bowl, mix the cream cheese, Cheddar cheese, SIDS CRAZY SALT 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 skillet, heat the oil to 180°C. Deep fry the coated jalapenos 2-3 minutes each, until golden brown. Remove and let drain on a paper towel.
