Habanero Poppers

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#37943

If jalapenos have always been a little tame for you, it's time you tried a new pepper in your popper. Habaneros stuffed with cheddar, cream cheese, and bacon bits have some serious kick to them.

serves/makes:

ready in:
under 30 minutes

1 review

ingredients

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

directions

Combine the cream cheese, cheddar cheese, and bacon bits in a bowl and mix well. Evenly fill the habanero pepper halves with the cream cheese mixture.

Place the milk in a shallow dish and the flour in a separate shallow dish. Dip each stuffed pepper into the milk, then into the flour, coating each one well. Place on waxed paper and let dry for 10 minutes.

Place the breadcrumbs in another shallow dish.

Dip the floured peppers into the milk again then roll them in the breadcrumbs, pressing the crumbs on as needed. Place on the waxed paper again to dry then repeat dipping them in the milk and breadcrumbs again.

Meanwhile, heat the lard or oil to 365 degrees F in a deep skillet. Add the coated habaneros and cook for 2-3 minutes or until golden brown. Remove from the oil with a slotted spoon and let drain on paper toweling. Let cool slightly before serving. Serve warm.

nutrition data

152 calories, 11 grams fat, 9 grams carbohydrates, 5 grams protein per serving.

reviews & comments

greencookies REVIEW:
November 7, 2013

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.