Print

Crispy Bacon-Wrapped Jalapeño Popper Corn Dogs

bacon-wrapped jalapeño popper corn dogs - featured image
Print Recipe

These crispy bacon-wrapped jalapeño popper corn dogs are a crunchy, spicy, and indulgent snack or casual meal featuring a creamy cheese filling and perfectly crisp bacon exterior.

Ingredients

Scale
  • 8 fresh medium-sized jalapeños, seeded and halved
  • 4 ounces (115g) cream cheese, softened
  • 1 cup shredded sharp cheddar cheese (about 100g)
  • 8 slices thin but sturdy bacon
  • 8 standard size hot dogs or sausages, trimmed if too large (optional)
  • 1 cup cornmeal (120g)
  • 1 cup all-purpose flour (120g)
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 large egg
  • 1 cup milk (240 ml), whole or 2% (can substitute almond milk for dairy-free)
  • Vegetable oil for frying, about 4 cups (1 liter)
  • 8 wooden skewers, soaked in water for 30 minutes

Instructions

  1. Prepare the jalapeños: Wearing gloves, slice each jalapeño in half lengthwise and remove seeds and membranes. Pat dry with paper towels. (About 10 minutes)
  2. Make the filling: In a bowl, combine softened cream cheese and shredded cheddar until smooth. Spoon the cheese mixture evenly into each jalapeño half. If using hot dogs, cut them into halves or thirds to fit inside the jalapeño, then press gently into the cheese filling. (10 minutes)
  3. Wrap with bacon: Wrap each stuffed jalapeño with a slice of bacon, securing with a toothpick if needed. The bacon should cover most of the jalapeño to hold it together during frying. (10 minutes)
  4. Prepare the batter: In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt. In a separate bowl, beat the egg and milk together, then slowly add to dry ingredients, mixing until just combined. The batter should be thick enough to coat but not runny. (5 minutes)
  5. Heat the oil: Pour vegetable oil into a deep pot to a depth of about 3 inches (7.5 cm). Heat to 350°F (175°C), monitoring with a thermometer. (10 minutes)
  6. Skewer the jalapeños: Insert wooden skewers lengthwise through the bacon-wrapped jalapeños, making sure not to pierce through the bacon too much to keep it intact during frying. (5 minutes)
  7. Batter and fry: Dip each skewered jalapeño into the batter, coating evenly. Carefully lower into hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes until bacon is crispy and batter is golden brown. Turn once gently halfway through cooking. (20 minutes)
  8. Drain and rest: Remove corn dogs with tongs or slotted spoon and place on a cooling rack over a baking sheet to drain excess oil. Let rest for 2-3 minutes before serving to help the cheese set slightly. (3 minutes)

Notes

Use gloves when handling jalapeños to avoid irritation. Remove toothpicks before serving. Maintain oil temperature at 350°F (175°C) for best results. If batter is too thin, add more cornmeal or flour. Fry in batches to avoid overcrowding. For a lighter option, bake at 400°F (200°C) for 20-25 minutes, turning halfway. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to maintain crispiness.

Nutrition

Keywords: bacon-wrapped, jalapeño popper, corn dogs, spicy snack, fried snack, game day food, appetizer

Find it online: https://avabake.com/crispy-bacon-wrapped-jalape-n-o-popper-corn-dogs-recipe-easy-and-delicious/