Jalapeno Popper Balls
This recipe can easily be doubled for feeding a crowd. And these can be made ahead of time. Just take them from the fridge about 30 minutes before you cook them to ensure maximum cheesy melt when you bite into one.
Servings: 26 balls
Ingredients
- 10 slices bacon, cooked according to package directions & finely chopped
- 8 oz cream cheese, softened
- 1 cup grated white cheddar cheese
- 1 cup grated Swiss cheese
- 3 jalapenos, trimmed of stem, seeded & diced
- 1 1/2 tablespoons hot sauce, plus extra to serve
- 1 teaspoon garlic powder
- pinch of salt & freshly ground pepper
- 3 large eggs
- all-purpose flour (about 1/2 cup)
- 2 tablespoons milk or cream
- 2 cups panko breadcrumbs
- canola oil for deep-frying
Instructions
- Combine bacon, cream cheese, cheddar, Swiss cheese, jalapeno, hot sauce, garlic powder, salt & pepper in a medium bowl. Cover a baking sheet with parchment or waxed paper. Drop 1-tablespoon of cheese mixture onto the baking sheet; roll into balls.
- Whisk eggs & milk together in a shallow bowl. Place flour in a separate shallow bowl. And breadcrumbs into a third shallow bowl. Toss each ball in flour, then dip into the egg mixture & then roll into the breadcrumbs. Place on the baking sheet.
- Heat oil in a large wok or deep pot until it reaches 375F on a candy thermometer. Have the oven set to warm. Cook balls in batches for 2 minutes or until golden brown. Keep warm until ready to serve (preferably no longer than 20 minutes. Serve with extra hot sauce. Makes about 26.