Cheeto-Crusted Jalapeño Poppers With Bacon

• 4 strips bacon, cooked and chopped
• 4 ounces or 1/2 cup chopped pimientos or roasted red pepper
• 6 ounces cream cheese
• 1 cup shredded smoked gouda
• 1/2 cup shredded sharp cheddar
• 1 dash cayenne pepper
• 1 dash paprika
• 8 jalapenos, stemmed, cut lengthwise, and with the seeds removed
• 1/2 cup flour
• Salt and pepper, to taste
• 2 eggs
• 2 tablespoons milk
• 5 cups cheetos, ground in a food processor
• Oil, for frying

1. Make the filling by combining the first seven ingredients.
2. Stuff the jalapeno halves with the filling and place on a baking sheet lined with parchment.
3. Set up three bowls. In the first, mix together flour with a pinch of salt and a few cracks of pepper. In the second, beat the eggs with the milk, a pinch of salt, and a few cracks of pepper. In the third, place the cheeto crumbs.
4. Coat the stuffed peppers in flour, the egg mixture, and then the cheeto crumbs. Deep fry at 365u0b0 F for two minutes each or bake at 350u0b0 F for 30 minutes.

bacon, pimientos, cream cheese, gouda, shredded sharp cheddar, cayenne pepper, paprika, jalapeufos, flour, salt, eggs, milk, cheetos

Taken from food52.com/recipes/26139-cheeto-crusted-jalapeno-poppers-with-bacon (may not work)