Jalapeño Popper Corn Dogs Recipe | How to Fry Cheese & Bacon Stuffed Jalapenos

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Processed cheese is often less expensive and melts well.

Slice open 8 large jalapeños and remove seeds and veins, wearing gloves to avoid irritation.

In a mixing bowl, combine 4 ounces of shredded cheese, 6 pieces of chopped crispy bacon, and 8 ounces of softened cream cheese; mix well.

Stuff each jalapeño with the cream cheese filling, ensuring not to overfill.

In a large mixing bowl, add 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 4 teaspoons baking powder; whisk until well mixed.

Add 1 cup of milk and 1 raw egg to the dry ingredients; whisk until combined.

Transfer the batter into a tall skinny glass for dipping.

In a high-walled cast iron pan or deep pot, heat 2 quarts of canola oil over medium-high heat until it reaches 350 to 375 degrees Fahrenheit.

Dip each stuffed jalapeño into the batter, ensuring an even coating, and then fry one at a time in the hot oil.

Constantly spin the jalapeño while frying and keep the tip pressed against the edge of the pan to prevent the batter from squeezing off.

Fry each jalapeño for 1 to 2 minutes until the breading is golden brown, then place on a plate covered in paper towels to drain and cool.

Repeat the frying process for all jalapeños, noting that the first one may require some trial and error.

Serve the jalapeño popper corn dogs on a plate with your favorite dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens