This is not a recipe your momma ever cooked. These jalapeno poppers are filled with cream cheese, bacon, and chocolate. The chocolate does a nice job of enhancing both the bacon and cream cheese flavor.
8 ozs cream or neuftchatel cheese, softened
1/2 c shredded monterey jack and cheddar cheese
1/4 c bacon bits
1 Tbsp parsley
1 Tbsp of chipped chocolate, Cadbury’s dark chocolate bar
12 jalapeno peppers, seeded (you can keep as whole with top removed, or cut them in half)
1 cup dry bread crumbs
2 quarts oil for frying
In a medium bowl, mix the cream cheese, monterey and cheddar cheese, chocolate bits, parsley and bacon bits. Spoon this mixture into the jalapeno pepper.
Whisk the eggs and place eggs and flour into two separate small bowls. Dip the stuffed jalapenos first into the egg then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 5 minutes.
Dip the jalapenos in egg again and roll them through the breadcrumbs. Allow them to dry.
In a medium skillet, heat the oil to 365 degrees. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Serve hot by themselves or with the jalapeno jelly of your choice.
ALWAYS USE GLOVES WHILE HANDLING HOT CHILI TO PREVENT BURNING OF YOUR HANDS, FACE OR EYES.