Cherry Bomb Poppers with Maple Bacon

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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  • 4 strips maple bacon, diced
  • 4 ounces cream cheese, softened
  • 2 ounces shredded mild Cheddar
  • Canola oil, for frying
  • 12 mild or hot marinated cherry peppers, drained, cut and seeded
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs


Step 1

Fry the bacon strips until crispy, and then drain on paper towels. Mix together with the cream cheese and Cheddar in a mixing bowl. 

Step 2

Pour about 1 inch of oil into a frying pan and heat to 350 degrees F over medium-high heat. Stuff the cheese and bacon mixture into the peppers using a piping bag. Create a dipping station with the eggs, flour and breadcrumbs. Dredge the cherry peppers in the flour, roll in the eggs, and then roll in the breadcrumbs. 

Step 3

Fry until golden brown, flipping sides. Let drain on a wire rack.

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