Jalapeno halves stuffed with mild Cheddar cheese, the breaded and fried crisp. Served with ranch dressing made with Tabasco pepper sauce.
24 fresh jalapeño peppers (about 2 lb.)
1 (8 oz.) cream cheese, softened
1 (8 oz.) package shredded cheddar cheese
8 slices bacon, crumbled
1/4 cup flour
2 eggs, beaten
1-2/3 cups Ritz Crackers, finely crushed
2 cups oil
Cut lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers.
Roll peppers in flour; dip in eggs, then roll in cracker crumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 min.
Heat oil in medium saucepan to 375 degrees . Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.
Don't feel like cooking? You can find these babies in the grocery store freezer section. They also have poppers stuffed with cream cheese.