Cheeto-Crusted Jalapeño Poppers With Bacon

January 20, 2014
Author Notes

I take my game day food seriously and you should, too. It's not every day we can get away with frying all the things and washing them down with beer. So let's go all the way. Let's put bacon in everything. Let's use Cheetos to coat jalapeño poppers that are stuffed with cheese, bacon, and peppers.

Go team! —molly yeh

  • Makes 16
  • 4 strips bacon, cooked and chopped
  • 4 ounces or 1/2 cup chopped pimientos or roasted red pepper
  • 6 ounces cream cheese
  • 1 cup shredded smoked gouda
  • 1/2 cup shredded sharp cheddar
  • 1 dash cayenne pepper
  • 1 dash paprika
  • 8 jalapeños, stemmed, cut lengthwise, and with the seeds removed
  • 1/2 cup flour
  • Salt and pepper, to taste
  • 2 eggs
  • 2 tablespoons milk
  • 5 cups cheetos, ground in a food processor
  • Oil, for frying
In This Recipe
  1. Make the filling by combining the first seven ingredients.
  2. Stuff the jalapeño halves with the filling and place on a baking sheet lined with parchment.
  3. Set up three bowls. In the first, mix together flour with a pinch of salt and a few cracks of pepper. In the second, beat the eggs with the milk, a pinch of salt, and a few cracks of pepper. In the third, place the cheeto crumbs.
  4. Coat the stuffed peppers in flour, the egg mixture, and then the cheeto crumbs. Deep fry at 365º F for two minutes each or bake at 350º F for 30 minutes.

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molly yeh recently moved from brooklyn to a farm outside of grand forks, north dakota, where her husband is a fifth generation farmer. she writes the blog my name is yeh.