Matsurella bacon jalapeno stuffed onion bomb, Brian M. Inspired, it starts simple, but
builds into pressure.
The onion is hollowed clean, core removed just enough to create space without breaking
That shell matters, it's what holds everything together.
Matsurella goes in first, thick packed tight, built for stretch.
Then follows, crispy, chopped just enough to layer but still hit with texture.
jalapenos come last, bringing heat, cutting through the richness without overpowering
Everything is sealed inside.
Because once heat hits, there's nowhere for it to go but out.
Bread crumbs, seasoning, maybe even a double coat.
Press tight, so the outside crisps hard enough to hold the melt.
Hot oil hits instantly.
The onion softens inside.
The outside locks in.
Cheese melts, bacon warms, jalapeno releases heat.
The cheese stretches.
Everything pushes outward at once.
Heat meets richness.
That explosion, that's the loop.
Ingredients two large onions.
Two cups mozzarella cheese, cubed or shredded.
Six strips cooked bacon, chopped.
Two jalapenos diced.
One and a half cups bread crumbs.
One teaspoon garlic powder.
One teaspoon paprika.
How it comes together the onions are peeled and carefully hollowed, leaving a thick outer
The center is packed with mozzarella, bacon, and jalapenos until fully filled.
Each onion is coated in flour, dipped in egg, then heavily covered in seasoned bread crumbs.
For extra crunch, repeat the coating.
They are lowered into hot oil and fried, until golden brown and crisp on the outside.
When comes the moment, slice it open.
