WEEKDAYS 1e|12c|p

Cheesy Jalapeno Bacon Poppers

Clinton Kelly
Servings: 12
1 to 30 min
Part 1 of 2

These jalapeno poppers are so good, you just might blow your top!

  • Ingredients
  • step-by-step directions
Cheesy Jalapeno Bacon Poppers
  • 12 Jalapeno Pepper (tops removed, very thoroughly cored and seeded)
  • 2 cups White Tequila
  • 1 cup Cream Cheese (softened)
  • 3 slices Crispy Bacon (chopped)
  • 2 tablespoons Finely Chopped Chives
  • 1/2 teaspoon Chipotle Chili Powder
  • Salt
  • Freshly Cracked Black Pepper
  • 2 cups Masa Harina (corn flour)
  • 2 1/2 cups Water (plus more as needed)
  • Canola Oil (for frying)
  • Hot Ranch Sauce
  • 1 cup Ranch Dressing
  • 2 tablespoons Buttermilk
  • 1 tablespoon Hot Sauce (plus more to taste)
  • Salt
  • Freshly Cracked Black Pepper
  • Soak the prepped Jalapeno Peppers in White Tequila for at least 30 minutes and up to 2 hours. Drain and dry, reserving the now Jalapeno-infused Tequila for another use.
  • Preheat oil to 350°F.
  • In a medium bowl, stir together the Cream Cheese, Bacon, Chives, Chili Powder and season with Salt & Pepper. Transfer the mixture to a piping bag or zip top bag to make filling easier.
  • Fill each Jalapeno with the mixture.
  • In another bowl, stir together the Masa, Chili Powder and 1 teaspoon Salt until evenly combined. Stir in water to form a batter, adding a small amount of water as needed to thin.
  • Dip the stuffed Jalapenos in the batter to coat completely then carefully place in the oil to fry. Cook for 3-4 minutes or until rich golden brown. Using a metal spider or slotted metal spoon, remove to a paper towel-lined plate and season with salt.
  • Serve warm with the Hot Ranch Sauce.
  • For Hot Ranch Sauce: Stir together the ingredients until evenly combined. Adjust season and spice to taste with Salt, Pepper and hot sauce.
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