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1
Fry the bacon in a saute pan until crispy. Let cool slightly and then crumble.
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2
Mix the cream cheese, shredded cheese, garlic powder, salt, pepper, and crumbled bacon in a bowl. This mixture will act as the stuffing for the deep fried jalapeno poppers.
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3
Cut the stem off of each jalapeno, cut them in half lengthwise, and remove the seeds.
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4
Take about a tablespoon or two of the jalapeno popper stuffing mixture and fill each jalapeno half.
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5
Working on one jalapeno pepper at a time, briefly dip the pepper into the milk and then roll it in the flour to coat. Set aside and repeat with all the jalapeno poppers. When deep fried the flour will form the crispy outside that mark many jalapeno poppers.
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6
Once you have completed step 6 for each pepper repeat it again, starting with the driest peppers.
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7
In a dutch oven, large pot, or deep fryer heat the oil to around 365 degrees.
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8
Carefully place several of the jalapeno poppers into the oil, being sure not to over-crowd it. Let the peppers cook until the outside is a golden brown, normally about 3 minutes. Remove with a strainer or slotted spoon and let dry on a wire rack.
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9
Serve the jalapeno poppers with ranch dressing or sour cream.
