Here is the recipe for the Sriracha Jalapeno Poppers that my wonderful husband made on Saturday night.
If your wondering what Sriracha is, its a Thai hot sauce. I would give it a 6 on the hotness scale. Its really good and gives a nice kick. Jeremy adds it to basically everything he eats. We also have a bottle of Sriracha Mayo in our fridge at all times. You can get Sriracha at any food store. Its also been popping up in more and more restaurants!
Sriracha Jalapeno Poppers
18 large jalapeno peppers
2 Tablespoons Sriracha
1 8oz pkg cream cheese, room temp.
1/2 cup Monterrey Jack cheese, grated
2 tsp. ground cumin
4 slices bacon, cooked
Vegetable Oil, for frying
1/2 cup milk
1 large egg, lightly beaten
2 cups panko bread crumbs (regular work fine as well)
2tsp. garlic powder
1 Tablespoon kosher salt
1 Tablespoon freshly ground black pepper
1. Cut a slit down the length of each pepper, leaving the stem intact. If you want a less spicy pepper, remove the seeds
2. in a medium mixing bowl, combine the Sriracha, cream cheese, cheese, and cumin.
3. Crumble cooked bacon into the bowl and mix together well
4. Spoon the mixture into a large piping bag or resealable plastic bag. If you are using a resealable plastic bag, cut one corner off to make a mock piping bag.
5. Fill each jalapeno with the cheese mixture. Set aside
6. Preheat over to 200 degrees
7. Prepare a deep fryer (or large fry pan) by filling with oil, enough to cover each jalapeno.
8. In a bow or baking dish, combine the milk, egg, and .5 cup of the flour.
9. In a separate bowl, mix together the remaining .25 cup flour, the bread crumbs, garlic powder, salt, and pepper.
10. Dip each stuffed pepper into the wet mixture, the dredge them lightly in the dry mix, pressing to get the breading to stick.
11. Fry the jalapenos in batches for 2-4 minutes, until crispy and golden brown.
12. Keep the cooked peppers on a wire rack set over a baking sheet in the preheated over until they have all been fried. Serve hot.