12 whole jalapeno peppers
2 eggs, beaten
dash of milk
1 cup all purpose flour
2 cups breadcrumbs - or BR Coating Mix
2 tbsp. favourite Brass Ring Seasoning, divided
1 cup softened cream cheese
1/2 cup bacon bits, cooked
1 cup marble cheese, shredded
2 tbsp. ranch dressing
Cut peppers in half and scoop out seeds (wear gloves), set aside
In a bowl, combine cream cheese, cheese, bacon bits and ranch dressing. Fill pepper halves with cream cheese mixture and place in fridge for 20+ mins to harden the cream cheese.
In a bowl, combine flour and 1 tbsp. Brass Ring Seasoning (we used Original today).
In another bowl, beat 2 eggs and combine with 1 tsp of Brass Ring Seasoning.
In a third bowl, combine breadcrumbs with remaining Brass Ring Seasoning.
Place peppers into flour mixture and toss to cover. Place in egg mixture, turning to cover. Place in breadcrumbs, tossing to cover. Set aside. Continue until all peppers are coated. Return to fridge for 10 mins or until dry.
This time skip the flour and place directly into the egg mixture, and then into the breadcrumbs. Set aside. Repeat until all peppers have been recoated with egg and breadcrumbs.
Heat deep fryer to 360 F. Carefully place the peppers into the hot oil and cook for 3 - 4 mins or until done. Sprinkle with some Brass Ring on top of finished poppers if desired. Serve with your favourite dipping sauce.
Sounds like a lot of work, but it's surprisingly easy.