Habanero Poppers 12 oz. cream cheese, softened 1/2 lb. Queso JalapeÃ±o or shredded Cheddar cheese 1 Tbsp bacon bits 12 Habanero peppers, seeded and halved 1 cup. milk 1 cup. flour 1 cup. dry bread crumbs 2 qts. Lard or oil for frying In a med. bowl, mix the cream cheese, Queso JalapeÃ±o and bacon bits. Spoon this mixture into the Habanero pepper halves. Put the milk and flour into two separate small bowls. Dip the stuffed Habanero peppers first into the milk then into the flour, making sure they are well coated with each. Allow the coated Habaneros to dry for about 10 mins. Dip the Habaneros in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the Habanero is coated. In a med. skillet, heat the oil to 365 F. Deep fry the coated Habaneros 2-3 mins. each, until golden brown. Remove and let drain on a paper towel. Now the only changes I did were: I cut slit's in the peppers and cleaned out the seeds and stuffed the mixture into the peppers. I used Havarti herb and spice cheese instead of the chedder. and I used 6 pieces of cooked bacon and crumbled it up....reason being is I don't think bacon bits taste even close to bacon.