Jalapeno Poppers Wrapped in Bacon

Ingredients

1/3 Cup Antibiotic Free Uncooked Bacon Bits
1/3 Cup Parmesan – Grated
1/3 Cup Cream Cheese
½ Tsp Ground Pepper
12 large Jalapenos – Roasted and Peeled
1 ½ Cup of Flour
2 Eggs Mixed with a ¼ Cup of Water
1 ½ Cups of Panko
6 Slices of Antibiotic Free Artisanal Thick Cut Bacon Cut into Halves

Instructions

Cut the top off the jalapeno 90% of the way through. Using a pairing knife remove the seeds.
Combine bacon bits, parmesan, cream cheese and pepper. Pipe the mixture into the jalapenos until they are just filled.
Bread the stuffed Jalapenos by rolling them in the flour, shaking them off and then dropping them in the egg mixture. Then let them drip off slightly before rolling in the Panko.
Carefully wrap a ½ slice of bacon around the breaded Jalapeno and fasten with a toothpick. Deep fry at 350 f until golden and the bacon is crisp. Place on paper towel to absorb any residual grease.
Serve while hot.

About The Chef: Cynthia Beretta

Cynthia Beretta, Co-Founder of Beretta Farms and founder of Beretta Kitchen, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 1970s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Since then the couple has expanded their network of like-minded farmers across the country, partnering with those that share the core value of raising animals humanely with love and respect As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

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