Ass Kickin’ Jalapeño Poppers

April 24, 2013


12 ounces cream cheese, softened

1 (8 ounce) package shredded Cheddar cheese

1 tablespoon bacon bits

12 ounces jalapeño peppers, seeded and halved

2 tablespoons Ass Kickin’ Chicken Wing Sauce

1 cup milk

1 cup all-purpose flour

1 cup dry bread crumbs

2 quarts oil for frying


In a medium bowl, mix the cream cheese, Cheddar cheese, Ass Kickin’ Chicken Wing Sauce and bacon bits. Spoon this mixture into the jalapeño pepper halves. Put the milk and flour into two separate small bowls. Dip the stuffed jalapeños first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapeños to dry for about 10 minutes. Dip the jalapeños in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeño is coated. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapeños 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.