Jalapeno Popper Bombs

Okay, so for my second recipe, I decided to make some Jalapeno Popper Bombs. They are practically my Loaded Jalapeno Poppers, rolled into a ball, and deep-fried. I mean how can you turn that down? You can't. They are crunchy on the outside and gooey on the inside. And they are very similar to what a fried jalapeno popper would taste like, but kicked up a notch! Hope you enjoy :)

Jalapeno Popper Bombs

For the Bombs:
5 Jalapenos, Roasted & Chopped

1 Block Cream Cheese, Softened

½C Rotel Tomatoes, Drained

½C Mozzarella Cheese, Shredded

½C Spicy Ground Sausage, Cooked

4 Slices Bacon, Crumbled

1Q Peanut Oil

1T Paprika

1T Chili Powder

1T Cajun Seasoning

1T Salt

2 Eggs

¼C Buttermilk

1T Hot Sauce

2C Panko Bread Crumbs

Salt, For Sprinkling

Directions:

1. In a mixing bowl, mix together the roasted peppers, cream cheese, rotel tomatoes, mozzarella, bacon and ground sausage. Roll this mixture into balls and refrigerate until hard, or about 30 minutes.

2. Heat your deep fryer to 375 with the peanut oil.  Next you have to set up a battering station. I use 3 pie tins for all of my stations. For the first station, I mix the flour & the seasonings. For the second station, whisk the eggs, buttermilk, and hot sauce. For the third station, pour 2 cups of Panko breadcrumbs.

3. Get the balls from the refrigerator and roll them in the flour mixture, then into the egg wash, and finally bread them with the Panko.

4. Drop them into the hot oil and fry them for 5 minutes or until golden brown, making sure that no cheese is oozing out. Drain them on a paper towel and sprinkle with salt immediately. Your Jalapeno Popper balls have officially become Jalapeno Popper Bombs (so deadly).

5. Serve immediately, but watch out because they're hot!