3bacon or 2 tablespoon store bought bacon bits.As for me, I fried the bacon, drained the oil then chop it
20piecesjalopenosseeded and halve or if you want it spicy, keep the stem on that half with the seeds intact when you slice the peppers
1cupall purpose flour
1cupdry bread crumbsI used Panko
NOTE: You will probably use more milkflour and crumbs, so keep it handy.
Put milk, all purpose flour and breadcrumbs in separate bowls. I actually line them in my counter in this order: milk, flour and crumbs.
Then prepare your baking sheet. Set aside.
Mix all the ingredients except breadcrumbs, jalopeno, milk and flour. ( add a little amount of the jalopeno seeds if you want the poppers to be spicy.)
Fill the peppers with the mixture.
Preheat oven at 350 F
Dip the pepper to the milk first. Make sure that milk is completely drained, then roll into the flour. And place in a flat surface. Do the same to the rest of the pepper. Let the coat "set/ rest/dry". This process will help make the coating crunchy. This is very important.
After few minutes, DIP AGAIN the floured peppers to the milk and this time, roll into the BREAD CRUMBS. Line them in the baking sheet. DO the same to the rest of the peppers and let the coat "set/ rest/dry" once again for 5 to 10 minutes
After this process, bake until the bread crumbs turns golden brown.
Serve and Enjoy.
This recipe was adapted from: All recipes. com http://allrecipes.com/recipe/best-ever-jalapeno-poppers/