4 Cheese and Bacon Stuffed Jalapeños for Super BowlJulieVR
There are few occasions that call for stuffed jalapeño poppers, but the Super Bowl is one of them. Super Bowl Sunday is one of those afternoons when it’s fitting to graze from the coffee table all day, and it doesn’t get much better than crispy-spicy-cheesy-gooey stuffed jalapeños. Wait — it does! With the addition of bacon, of course! A brilliant creation of Top Chef alum Tiffany Derry.
A Dallas chef well known for her appearances on Top Chef, Tiffany began her culinary career at IHOP at the age of 15, quickly becoming the youngest manager there. She went on to graduate at the top of her class at the Art Institute of Houston and won over many viewers of Top Chef, making her the fan favorite in season 7.
Tiffany has shared one of her most well-loved game day dishes — one that will please the crowd and make you seem like a pro! Four cheese and bacon stuffed jalapeños may just be more popular than the game on TV.
Four Cheese and Bacon Stuffed Jalapeños
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 24 stuffed jalapenos
24 fresh jalapeños
8 strips bacon, cooked and crumbled
¾ cup (3 oz.) Sargento® Artisan Blends® Shredded Double Cheddar Cheese
¾ cup (3 oz.) Sargento® Artisan Blends® Shredded Mozzarella & Provolone Cheese
1 tsp. hot sauce
1 tsp. black pepper
2 tsp. kosher salt, divided
3 large eggs
2 cups plain fine dry breadcrumbs
3 tsp. dried oregano
4 cups vegetable oil
Wear gloves to protect fingers! Make cut under half of stem lengthwise on one side of the peppers forming a “T.” Pry open; remove seeds using tip of a pairing knife and kitchen shears.
Stir together bacon, cheeses, hot sauce, pepper, and 1 tsp. salt.
Fill jalapenos with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chili retains its shape.
Lightly beat eggs in a small shallow bowl. Stir together breadcrumbs, oregano, and 1 tsp. salt in another shallow bowl.
Dip jalapenos in egg, letting excess drip off, then coat with breadcrumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.
Heat 2 inches of oil to 325°F in a medium saucepan. Fry 4 jalapenos until golden brown all over, 5 to 6 minutes. Transfer to several layers of paper towels to drain. Repeat twice, heating oil to 325°F between each batch.
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