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Are you having a Super Bowl party? Or maybe friends over for the playoff games? This recipes just sounds and looks absolutely yummy!

INGREDIENTS

• 24 fresh jalapeños
• 8 strips bacon, cooked & crumbled
• 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Double Cheddar Cheese
• 3/4 cup (3 oz) Sargento® Artisan Blends® Shredded Mozzarella & Provolone Cheese
• 1 tsp. hot sauce
• 1 tsp. black pepper

• 2 tsp. kosher salt, divided
• 3 large eggs
• 2 cups plain fine dry breadcrumbs
• 3 tsp. dried oregano
• 4 cups vegetable oil

DIRECTIONS

• Wear gloves to protect fingers! Make cut under half of stem lengthwise on one side of peppers forming a “T.” Pry open; remove seeds using tip of a paring knife and kitchen shears.
• Stir together bacon, cheeses, hot sauce, pepper and 1 tsp. salt.
• Fill jalapeños with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chili retains its shape.
• Lightly beat eggs in a small shallow bowl. Stir together breadcrumbs, oregano and 1 tsp. salt in another shallow bowl.
• Dip jalapeños in egg, letting excess drip off, then coat with breadcrumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.
• Heat 2 inches of oil to 325°F in a medium saucepan. Fry 4 jalapeños until golden brown all over, 5 to 6 minutes. Transfer to several layers of paper towels to drain. Repeat twice, heating oil to 325°F between each batch.

Thanks Sargento!