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Stout Bacon Jam Jalapeno Poppers

These peppers are best made in stages. They are time consuming and tend to be too much work for the day of an event. It’s best to prep the peppers, make the jam and the cream cheese ahead of time, storing in the fridge until ready. Just fill, coat and fry when it's time to serve. (they can also be filled and stored in the fridge for 24 hours, just make sure to coat right before frying)
Print Recipe

Ingredients
  

For The Bacon Jam:

  • 12 oz thick sliced bacon 8-10 thick strips
  • 4 cloves of garlic smashed
  • 1/2 cup yellow onion chopped
  • 1 1/4 cups imperial stout
  • 1/4 cup apple cider vinegar
  • 1/3 cup balsamic vinegar
  • 2/3 cup brown sugar

For the Jalapenos:

  • 12-14 large jalapenos
  • 8 oz cream cheese
  • 1 cup shredded mozzarella
  • 3 tbs IPA beer
  • 3 eggs
  • flour for dusting
  • 2 cups Italian style bread crumbs
  • oil for frying

Instructions
 

  • In a large pot or Dutch oven, cook the bacon, working in batches if necessary. Remove the bacon from the pan and allow to cool and then roughly chop.
  • Drain off the bacon grease from the pot, leaving only about 1 tbs bacon drippings in the bottom of the pot.
  • Return the pot to heat and cook the onions until soft and translucent, about 3 minutes. Add the garlic and stir for about 30 seconds. Add 1 cup beer and both vinegars, scraping to deglaze the bottom of the pot.
  • Add the brown sugar and the bacon, reduce heat to maintain a simmer. Place the lid on the pot at an angle, allowing to vent the steam.
  • Cook until reduced to a thick and syrupy consistency, stirring occasionally, about 45 minutes. Transfer to a food processor along with remaining 1/4 cup beer and pulse until most of the large pieces have been chopped. Bacon jam can be made up to a week ahead of time.
  • In a food processor add the cream cheese, mozzarella, and 3 tbs IPA beer, pulse until well combined.
  • Cut the top off the jalapenos, use a paring knife to scoop out the seeds and membrane inside the peppers.
  • Pipe the cream cheese mixture and the bacon jam into the pepper in equal portions. I used a dual piping bag for this. You can also slice the pepper ¾ the way down one side, spreading the jam on one side and the cream cheese on the other.
  • Sprinkle the peppers on all side with flour.
  • Add the eggs to a small bowl, beat until well combined.
  • Add the bread crumbs to another bowl.
  • One at a time dip the peppers in the egg mixture, allowing the excess to slide off before rolling in the bread crumbs. Place back in the egg mixture and then back in the bread crumbs. Set the pepper on a wire rack for about ten minutes to allow the coating to set.
  • Add 3 to 4 inches of oil to a pot over medium high heat, bring to 325 degrees using a deep-fry thermometer. Adjust heat to maintain this temperature. It’s important that the oil stays close to this temperature. If the oil is too cold the pepper will take on too much oil, if it’s too hot the breading will cook and the pepper will still be cold and vegetal. Cook the peppers for 5 to 6 minutes in the hot oil, return to a wire rack to cool. Serve immediately.