10Jalapeno Peppers– stemmed, sliced lengthwise and seeds removed*
5SlicesCenter Cut Bacon– cooked and crumbled
1CupColby Cheese– shredded
½CupWhite Cheddar– shredded
¼CupYellow Onion– minced
Salt and Pepper, to taste
4CupsCheez-It Grooves Hot & Spicy
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper for easy clean up
Make the filling: In a mixing bowl mash together the bacon, cream cheese, Colby, white cheddar, onion, garlic powder, cumin and paprika. Season with a pinch of salt and pepper.
Stuff the jalapeno peppers and set aside.
Crush the Cheez-Its: Add the Cheez-Its to the bowl of a food processor and pulse until crushed very fine. Or, place Cheez-Its in a large Ziploc bag and use a rolling pin until crushed very fine. Transfer to a bowl.
In another bowl mix together flour and season with a pinch of salt and pepper. In a third bowl, whisk together the eggs and the milk; season with a pinch of salt and pepper.
Coat the Jalapenos*: Coat the stuffed jalapenos in the flour, then the egg mixture, and finally the crushed Cheez-Its. Transfer to the prepared baking sheet and repeat with remaining jalapenos.
Bake the Jalapenos for 20-30 minutes or until lightly browned and cheese is just barely oozing.
*Yield: 20 Jalapeno Poppers *Use two hands when coating the jalapenos – one hand for the dry bowls (flour and Cheez-Its) and one hand for the wet bowl (eggs). *Make Ahead: Jalapeno peppers can be stuffed a day in advance. Cover and refrigerate until to use. When ready, coat the jalapenos with flour, eggs, Cheez-Its and bake.*Nutritional Information does not include Cheez-It crust.