12 ounces cream cheese, softened 1/2 pound shredded cheddar cheese 1 tablespoon bacon bits 12 habanero peppers, seeded and halved 1 cup milk 1 cup flour 1 cup dry bread crumbs 2 quarts lard or oil for frying
In a medium bowl, mix the cream cheese, cheddar and bacon bits. Spoon this mixture into the habanero pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed habanero peppers first into the milk then into the flour, making sure they are well coated with each. Allow the coated habaneros to dry for about 10 minutes.
Dip the habaneros in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the habanero is coated.
In a medium skillet, heat the oil to 365 degrees F. Deep fry the coated habaneros 2-3 minutes each, until golden brown. Remove and let drain on a paper towel.
The drying part after the first dip is absolutely crucial. With the first few we made we didn't let them dry long enough and the breading all came off when we cooked them. As we assembled more we let them dry longer and it worked better. More time consuming but they turned out good.