Rosie Makes Jalapeno Poppers From Her Garden.

Here's the beautiful bounty from my garden.

Guess what I'm having for dinner tonight.

I will be making jalapeno poppers tonight.

I let a stick of cream cheese come to room temperature, then grated Mozzarella cheese and cheddar cheese, chopped some onions, and cubed some Velveeta. (I know. I know... Velveeta ... Le sigh.)

Mixed the cheeses together.

Decided it needed more cheddar.

Then crumbled 6 slices of bacon into the mix.

I cut the ends off of the jalapenos.

Sliced down one side.

And scraped out the ribs and seeds.

Then stuffed with the cream cheese mixture.

And squeezed shut.

Placed the stuffed peppers on a baking sheet and set in the freezer.

Next, I made a beer batter. One cup flour. One cup beer.

Mix together.

Place stuffed jalapenos in the beer batter.

And fry away.

Drain on paper towels.

Serve with sour cream.

The beer batter was excellent. Light, crispy, flavorful. The creamy filling wonderfully complemented the heat of the jalapeno.

Creamy, cheesy, bacony goodness inside a hot jalapeno, encased in a delicate crust.

Such delightful deliciousity.