Bacon and Corn Jalapeno Poppers, Two Ways

This recipe for jalapeno poppers will impress any seasoned fan. Crispy bacon and sweet corn - two classic Southern ingredients - really take it from ordinary to extraordinary. And don't worry, there's room to experiment if you like a little more heat. These poppers can be baked for a party at home or fried when you're in the stadium parking lot. Either way, they taste delicious.

Recipe courtesy Nealey Dozier
TOTAL TIME: 1 hr
Prep: 30 min
Inactive Prep: --
Cook: 30 min
 
YIELD: approximately 24 poppers
LEVEL: Easy

ingredients

FOR THE FILLING:
  • 12 large jalapeno peppers
  • 8 ounces cream cheese or neufchatel cheese, at room temperature
  • 4 ounces (1 packed cup) sharp cheddar OR pepper jack cheese, grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup corn kernels, fresh or frozen (thawed if frozen)
  • 4 slices thick cut bacon, cooked and crumbled (optional)
    FOR THE BREADING:
    • 2 to 3 eggs, lightly beaten
    • 2 cups dried breadcrumbs or panko
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Cut each jalapeno in half. Scoop out the core and remove all of the seeds.

    In a large bowl or stand mixer fitted with the beater attachment, combine the cream cheese, cheddar cheese, cumin, salt, and cayenne. Mix thoroughly; then fold in the corn and bacon. Generously stuff each pepper with a dollop of the cream cheese filling and set aside. (Note: The first two steps can be completed in advance. Store the stuffed peppers in an airtight container and refrigerate until ready to cook. Continue with the remaining steps below.)

    Arrange three small to medium-size bowls side by side. In the first bowl, mix the flour, salt, and a few generous grinds of pepper. In the second bowl add the eggs, and in the third bowl, the breadcrumbs.

    Dip a stuffed pepper into the bowl of flour and cover on all sides, brushing to remove any excess. Next dip the pepper into the egg mixture, submerging it completely. Finally dredge the pepper in the breadcrumbs, generously coating it on all sides. Repeat with the remaining peppers.

    To bake the poppers: Preheat the oven to 375 degrees. Place the breaded peppers, stuffed side up, onto a well-greased sheet pan. Cook for 30 minutes, until bubbly and golden brown. Serve warm.

    To fry the poppers: Fill a large cast iron or enamel pot with 3 inches of peanut oil. Heat the oil to 350 degrees over medium-high to high heat. Working in batches, fry the peppers until golden brown, 2 to 3 minutes per batch. Using a spider, remove the peppers to a sheet pan lined with paper towels or a large brown paper bag. Return the oil to 350 degrees before continuing on to the next batch. Serve warm.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.