These homemade, Cheeto-crusted, bacon-stuffed jalapeño poppers from recipe blogger Molly Yeh (via Food52) are far superior to any we’ve tasted in a bar. Plus, they’re pretty damn simple to make. Here’s how to do it:

Cheeto-Crusted Jalapeño Poppers with Bacon

Makes 16


4 strips bacon, cooked and chopped
4 ounces (½ cup) chopped pimientos or roasted red peppers
6 ounces cream cheese
1 cup shredded smoked gouda
½ cup shredded sharp cheddar
1 dash cayenne pepper
1 dash paprika
8 jalapeños
½ cup flour
Salt and pepper, to taste
2 eggs
5 cups Cheetos
Oil, for frying


1. Make the filling by combining the bacon, chopped pimientos or roasted red peppers, cream cheese, shredded gouda and cheddar, cayenne pepper, and paprika.


2. Stem the jalapeños, cut them lengthwise, and remove the seeds. Then stuff each half with the filling and place on a baking sheet.


3. Grind the cheetos into fine crumbs in the food processor.


4. Then 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; and in the third, place the Cheeto crumbs.


5. Coat the stuffed peppers first in flour, then in the egg mixture, and lastly in the cheeto crumbs. Deep fry at 365º F for two minutes or bake at 350º F for 30 minutes.


This article and recipe originally appeared on Food52.