8 slices of bacon
1 block (8oz) cheddar cheese shredded
15 jalapeno peppers
2 1/2 c panko bread crumbs
1 c flour
Oil for frying
Preheat oven to 350°
Lay a pepper on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle lengthwise from stem to tip, then making a second cut going half way around the stem, being careful not to cut the stem off completely. Carefully open the pepper to expose the inside and scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
Take a pepper and open it up long way, fill with the cheese and bacon mixture and the squeeze closed tightly. It will not stay closed all the way and that is fine. Each pepper is a different size so I cannot say exactly how much cheese to put in each one. Use your judgment to fill them completely but not coming out of the slit. Repeat with the remaining peppers.
Next set up your work station. Put the flour into a shallow bowl. Put two of the eggs into another bowl and 1 cup of the Panko into a third bowl. I worked in batches because the egg mixture gets thick with the double coating. Roll the pepper in the flour, then dip the pepper in eggs, letting excess drip off, then coat with bread crumbs. Repeat coating with eggs and crumbs to form a second layer.
Do as many peppers as you can with the two eggs and add the other eggs one at a time as needed. Same with the breadcrumbs, start with one cup and then add breadcrumbs as needed. Set them aside on a plate until all the peppers are coated.
Heat oil in large skillet. The oil should be about 3/4 to 1 inch high. Working in batches, fry the peppers, turning to cook all sides until golden brown. Approximately 5 to 6 minutes per batch. Transfer the peppers to a baking sheet. When all the peppers are done, place them in the preheated oven for 7 minutes.
Remove from oven and serve. These are best served with some Garden Salsa or even some sour cream.