Bacon Jalapeño Poppers

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: Makes 12 poppers

Source: Australian Pork Website


6 rashers Australian dry cured streaky bacon
12 green Jalapeno peppers
12 x 5cm mozzarella cheese sticks
1 cup plain flour
2 teaspoons smoked paprika
1 teaspoon sea salt
2 eggs, beaten
½ cup water
2 cups panko crumbs
Oil for frying

To serve
Ranch dressing
Lime wedges

Cooking Instructions: 
  1. Cut the streaky bacon rashers in half.
  2. Using a sharp knife make a slit down each Jalapeño pepper from the stem to the tip and carefully remove the seeds.
  3. Insert a stick of mozzarella into each pepper and push to enclose. Wrap a piece of bacon around each pepper and secure with a toothpick.
  4. Combine the flour, paprika and salt in a small plastic bag and shake well.
  5. Beat together the eggs and water in a small large shallow bowl.
  6. Place the crumbs onto a large shallow plate.
  7. Place the stuffed peppers into the bag of flour and shake well to coat each pepper.
  8. Dip each pepper into the egg wash and roll in the crumbs. Repeat egg wash and crumbs steps to double coat.
  9. Heat oil to 170c and shallow fry peppers until golden. Remove and drain on absorbent paper, keep warm on a wire rack over an oven tray in a pre-heated oven 150c. Dust with a sprinkling of sea salt.
  10. Serve hot with ranch dipping sauce and a wedge of lime

Notes: Mozzarella cheese can be replaced with cream cheese or Gorgonzola cheese.