If you have time, consider making the filling ahead of time. This allows the flavors to mingle. Be sure to allow the filling to come to room temperature before piping into peppers.
- 12 jalapeño peppers
- 8 ounces cream cheese, at room temperature
- 4 ounces cheddar cheese, shredded
- 3 slices cooked bacon, crumbled
- 2 scallions, white part only, chopped
- 1 cup white rice flour
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 cup finely ground gluten-free bread crumbs
- For Frying
- 2 quarts vegetable oil
Slice peppers 3/4 of the way from end to stem. Using the handle of a spoon, remove seeds and ribs under cool running water. Take care not to split peppers. It’s a good idea to wear gloves during this step. And be sure to avoid touching face and eyes.
In small bowl, cream together cream cheese, cheddar, bacon, and scallions. Fit pastry bag with #12 round top or cut medium opening in disposable bag. Fill pastry bag. Pipe filling into peppers. If any filling oozes out of the peppers, wipe it away with a paper towel.
Freeze peppers for 10 minutes. Line up three pie pans or rimmed plates on your counter. On the first, place the white rice flour and 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper. Stir with a fork to combine. On the next plate, whisk together eggs. On the last plate, combine bread crumbs and 1/2 teaspoon salt, and 3/4 teaspoon pepper. Stir to combine.
One at time, roll peppers in white rice flour, coating completely. Then roll in whisked eggs and bread crumbs. Return peppers to eggs and then, finally, to bread crumbs. Be sure there are no bare spots on the peppers.
Place peppers on large plate. Return to freezer for 10 minutes. In heavy bottomed Dutch oven, heat oil to 375°F. Two or three at time, fry peppers until golden brown, about three minutes. Transfer to a paper towel-lined plate and season with salt. Allow to cool a few minutes before serving. Filling will be hot.