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

Jalapeno Poppers are a grilling staple for any backyard BBQ master, but after a few dozen tries, you might be looking for a new twist to the old standby. Jalapeno Popper Corn Dogs are that twist! These whole jalapenos are stuffed with cream cheese, cheddar cheese, and bacon, then fried whole in a corndog batter. You end up with a knockout party bite that combines the salty savory flavors of a popper with the sweet and savory taste of corndogs, and everything finishes off with that subtle jalapeno heat. Long story short, they’re delicious and something both your BBQ and your Carny friends can finally agree on.

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Ingredients
8 large jalapenos
6-8 pieces of cooked crispy bacon, then crumbled
2 qts. frying oil (peanut, canola, vegetable, etc.)
8 oz. cream cheese
4 oz. shredded cheese
1 cup cornmeal
1 cup all purpose flour
1/4 sugar
1/4 tsp. salt
1/8 tsp. pepper
4 tsp. baking powder
1 egg
1 cup milk
Dipping sauces

Supplies
1 Long skewer bamboo, wooden, or metal
High walled pan or pot for frying (or deep fryer)
Sharp knife
Silicon spatula
Stand Mixer (optional)
2 Large mixing bowls
Instant Read Thermometer (Here’s the one I use: Amazon Link – https://amzn.to/2Nmw03W )

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-Drew

Hey y’all thanks tuning in to outdoor indoor texan today i’m walking all through a recipe that is a wild twist on an old standby jalapeno popper corn dogs if you’re like me you’ve probably had your fair share of jalapeno poppers over the years at their most basic form they’re

Typically made by wrapping bacon around a cream cheese stuffed jalapeno they’re some of the easiest and tastiest things to toss on a grill but after mastering these or attending a few backyard barbecues you’re probably ready to try something new so make sure to check the description below for your ingredients

And supplies necessary for this cook once you’ve got everything rounded up let’s get to cooking we’re starting out with eight large jalapenos that we’re then going to slice open and take all the seeds and veins out of this is where these peppers keep their heat so you’re doing your guess of

Kindness removing everything also be sure to wear gloves if hot peppers bother your skin and definitely don’t rub your eyes or head to the bathroom anytime soon take a sharp knife and cut a shallow tea into the pepper then peel the sides open exposing the seeds and veins

Now simply take a small spoon and scoop everything up Once you’ve cut and taken the seeds out of all your peppers we’re going to work on making the cream cheese filling start by adding four ounces of shredded cheese to a mixing bowl add about six pieces of chopped up crispy bacon and finally eight ounces of softened cream cheese

Then roll up your sleeves and mix everything up real well if you have a stand mixer handy you will save yourself a whole lot of trouble by using it here now with the cream cheese prepped and mixed take a small spoon and stuff each pepper with your filling make sure

Not to overfill them you simply want the entire cavity full without any extra bleeding out With all your pepper stuffed it’s time to focus on making the corn dog batter in a large mixing bowl add one cup cornmeal one cup of all-purpose flour a quarter cup of sugar a quarter teaspoon of salt an eighth of a teaspoon of black pepper and four teaspoons of baking powder then

Whisk your dry ingredients until they’re well mixed now we’ll add one cup of milk and a raw egg before getting that whisk back out and mixing everything really well once you’ve got everything whipped up nicely transfer your batter into a tall skinny glass something taller than your longest jalapeno

Now with the peppers ready and your corn dog batter all set take a high walled cast iron pan or a deep pot and add about 2 quarts of canola oil in it then over medium-high heat warm the oil until it hits a temp ranging between 350 to 375 degrees fahrenheit

If you don’t have a thermometer handy you can also try and use the not so accurate method of test frying little balls of batter if they sizzle and fry you’re ready to rot that being said i strongly urge y’all to get an instant read thermometer for this

And i’ll leave the link to the one i’m actually using in this video in my description below now once your oil is up to temp take one pepper and dip it into your batter and make sure it has a nice even coating you’re going to fry each pepper one at a

Time so it’s going directly into the oil from this step it’s important to note i actually ended up putting a bamboo skewer all the way through my pepper before dipping them in the batter because i found it much easier to handle going from dipping to then immediately frying

I didn’t get that step on film but learn from my trial and error and definitely use a skewer once the pepper hits the oil make sure you’re constantly spinning it also make sure to keep the tip of the pepper up against the edge of the pan as the batter fries and expands it’ll

Sometimes try to squeeze off of the jalapeno which is why you want to keep it lightly pressed up against the edge let each pepper fry between one to two minutes until the breading turns golden brown then simply place them on a plate covered in paper towels to dry off and cool Once you’ve got all the steps down with one pepper just keep repeating until they’re all done the first one will always be the trickiest so maybe plan on sacrificing one to that almighty learning process when it’s time to serve simply place them on a big plate or platter with your

Favorite dipping sauce and watch that pile of spicy cheesy goodness disappear slicing into this batch you can see that great cross section of cream cheese bacon jalapeno and that sweet cornbread they are absolutely delicious all said and done these are a welcome twist to an old standby

And they’ve been a huge hit at parties when i bring them out the corn dog breading adds a whole new layer to the flavor profile but there’s still plenty of room in this recipe to play around with it i’d love to hear y’all in the comments if you end

Up adding anything else to the mix i’m thinking of trying some dove breasts that have been rallying around the back of my freezer from this last hunting season and i’ll have to report back on how they turn out in the meantime that’ll do it for this

Recipe and thank you all so much for watching i always try to be available to my viewers so please don’t be shy and leaving a quick question or comment below if you’re new to the channel i hope i’ve been helpful in sharing my perspective on things and please make sure to like

This video and subscribe to my channel for more great content to come alright y’all take care