Jalapeno popper balls

Sorry it is a bit late but maybe you chopped some of those prolific peppers and froze them.  Here is something to do with them.  I typed this up a while ago.  Not sure why I never posted it.  I have been MIA for a while but I really hope to be better about keeping up.  I have some great posts in the works.  Making the time to get them on here is the bigger challenge.

Have jalapenos and don't know what to do with them?  I have made the traditional poppers in the past and we enjoy them but with the variablness from pepper to pepper alot of time the peppers are just too hot.  We like some heat but homegrown jalapenos can be over the top.  So I came up with this idea as a way to control the amount of heat.  We made a few to try it out and not only were they amazingly yummy but they were easier to make.  It is sometimes hard to get an even breading coating over the shiney side of the peppers and it was messy trying.  But with the balls they coated evenly and easily.

          12 ounces cream cheese, softened
          1 (8 ounce) package shredded Cheddar cheese
          1 tablespoon bacon bits

          12 ounces jalapeno peppers, seeded and minced

          1 cup milk

          1 cup all-purpose flour

          1 cup dry bread crumbs

          2 quarts oil for frying

            

1. Put the milk and flour into two separate small bowls. Dip the  balls first into the milk then into the flour, making sure they are well coated with each.
2. Dip the balls in milk again and roll them through the breadcrumbs and repeat into the milk then breadcrumbs.
3.                             

1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits and minced jalapeno. Form into 1 inch balls. 

2. Put the milk and flour into two separate small bowls. Dip the balls first into the milk then into the flour, making sure they are well coated with each.  

3.    Dip the balls in milk again and roll them through the breadcrumbs and repeat into the milk then breadcrumbs.

4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.      

Finished product!  MMM...mmmm..mmmm