Some vegetables are almost holy in some areas of the world. Idaho has the potato and South Texas has the jalapeno. I didn’t know a jalapeno could be prepared so many ways until I moved here. I discovered this preparation for my daughter’s favorite pepper (yes, my 2-year-old and yes, I am serious she loves it.), at a Superbowl party and I was in heaven. You can prepare it two ways, baked or fried. I love them fried but my healthy side tells me to bake them, so when I bake them I add bacon to kill my healthy side. :). Here are my two ways:
Split your jalapenos down the center and take the seeds out. Seriously take the seeds out. You leave them and this dish gets super spicy, super fast. Fill the center of your jalapeno with softened cream cheese. Dip in a beaten egg and then in bread crumbs. I love Panko bread crumbs but take your pick. Place in hot oil until the outsides are brown. Be careful if the hot oil touches the cool cream cheese through the bread crumbs it can cause some nasty pops.
Split your jalapenos down the center and take the seeds out. Fill the center of your jalapeno with softened cream cheese. Top with shredded cheddar cheese and slices of bacon. Bake at 450 until the bacon is crisp.
Now tell yourself that fried jalapenos are worth it and pull out that oil. Or at least add the bacon to the baked ones, but don’t say I didn’t tell you that the fried ones are delicious!