Spicy Tempura Bacon and Blue Cheese Jalapeno Peppers


4 strips of bacon
1/2 lb blue cheese, crumbled
1/2 lb cream cheese, softened
1 cup ap flour, sifted
1 cup ice water
canola oil for deep frying
10-15 whole jalapeno peppers
  • Fry the bacon until almost crispy, the cut into a dice.
  • Add the cream and blue cheeses to a large bowl and using a wooden spoon mix well until combined.
  • Add the bacon and combine again.
  • Using a small paring knife cut the tops from the jalapenos and remove the seeds.
  • Using a small spoon stuff each jalapeno with the cheese and bacon mixture and set aside.
  • Heat oil in a large saucepan or deep fryer fill 1/3 full with oil and heat to 350 degrees.
  • While the oil is heating mix the sifted flour with the ice water and combine well.
  • Once oil is hot dip each pepper into the tempura batter, let excess drip off and fry in batches until the peppers are golden. About 4 minutes.




20 min


4 min


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