Heat ½ tsp of oil in saucepan and cook the rashers until crispy. When cooked, cut into tiny pieces and set aside.
Make sure you have cut the tops off the jalapenos and have removed all the seeds.
In a small bowl, combine the cream cheese, cheese and bacon together.
Spoon this mixture into the jalapeno peppers.
Beat the eggs together in one bowl and pour the flour into another. In a third bowl pour in the breadcrumbs.
Roll the jalapenos in the flour before dipping into the eggs. Roll in the breadcrumbs until fully covered.
Heat the rest of the oil in a frying pan on a high temperature.
Carefully fry the poppers in the oil for about 5 minutes each side. You can cook a couple at a time, depending on how big your pan is.
Dab with a kitchen towel to remove any excess oil.
Serve with the sour cream.