Crispy Jalapeño Poppers with Cheese and Bacon

Combine softened cream cheese, shredded Cheddar cheese, and crispy bacon bits in a medium-sized bowl until they are thoroughly blended. Fill the hollow centers of jalapeño peppers with this mixture.

Prepare three separate small bowls, one containing milk, the second holding flour, and the third filled with bread crumbs.

Dip each stuffed jalapeño into the milk, coating it evenly, before then dipping it into the flour, ensuring a thorough covering. Transfer these coated jalapeños to a plate and allow them to air dry for 10 minutes.

Dip the dried jalapeños into the milk once again, making sure they are completely coated. Then, roll them through the bread crumbs to achieve an even covering. Place these coated jalapeños back on the plate and allow them to air dry for another 10 minutes. Repeat this dipping and rolling process one more time, ensuring the jalapeños are thoroughly coated with bread crumbs. Finally, allow them to air dry.

Heat a substantial amount of oil to 365 degrees F (180 degrees C) in a medium-sized skillet.

Fry the coated jalapeños in batches if necessary, until they turn golden brown and crispy, taking about 2 to 3 minutes. Remove the fried jalapeños from the oil and let them drain on a paper towel to remove excess oil.

Serve these crispy, cheesy jalapeños hot and indulge in their delicious flavor!