20 fresh jalapeno peppers; 1 package (8 oz.) cream cheese; 3 medium eggs; 1 oz. heavy cream; 1/2 cup all-purpose flour; 1-1/2 cups bread crumbs; 20 slices of smoked bacon; sour cream or buttermilk dill sauce for dipping.
Recipe: The jalapeno poppers from the picture are stuffed with cream cheese, battered and lightly blanched in the deep fryer, then wrapped with bacon and finished in a convection oven. Alternatively, you can half-cook the bacon slices before wrapping the jalapeno poppers and then finish them in a regular oven. First, cut the tops of the jalapeno peppers and with a small sharp knife remove the sacs containing the seeds. If you would like more heat in your jalapeno poppers, you can leave the sacs as they are. Mix the eggs with the cream and beat the mixture lightly. Pipe with a piping bag the softened cream cheese inside in the jalapeno peppers and then batter them in the following order - egg, flour, egg and breadcrumbs. Repeat again for each popper. Freeze the jalapeno poppers after breading.
This way the cream cheese won't leek during cooking as it is thawing while the outside is getting cooked. After freezing the poppers you can blanch them in a deep-fryer, wrap them in bacon and finish them in the oven or again in the deep-fryer.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.