Lunchbreak: Firehouse chef Darla Marie Pitts makes jalapeno bacon cheddar poppers

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Darla Marie Pitts

Jalapeno Bacon Cheddar Poppers

10 large jalapenos, halved & seeded
1 12 ounce pkg. of cream cheese
1 8 ounce pkg. of shredded sharp cheddar
1 pkg. of bacon bits
1 cup of milk
1 cup of flour
3 eggs
1 cup of Italian bread crumbs

After letting cream cheese soften, mix with cheddar and bacon bits. Pack mixture into jalapeno halves. Dip jalapenos into bowl of milk, then directly into ziplock bag of flour and shake. Place floured jalapenos into bowl of whisked eggs, then roll them in bread crumbs. Set in freezer for 5 minutes to set up, and then they’re ready for frying. Add 3″ of vegetable oil to pan and pre-heat to 380 degrees. Place poppers in frying pan until they float to top (approximately 2 1/2 min). Remove from pan and place onto paper towels.

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