- 8
Ingredients
- 30 jalapeño peppers
- 16 oz cream cheese at room temperature
- 6 oz. shredded cheddar cheese
- 6 oz. shredded Monterrey jack cheese
- 4 cloves garlic, diced
- 1 cup milk
- 1 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 1/8 teaspoon chili powder
- 1/8 teaspoon garlic powder
- 1 cup panko
- 1 quart Canola oil
Preparation
Step 1
Slice peppers in half lengthwise and cut/scrape out the seeds.
In a bowl, combine the cheeses and garlic cloves. Stir until well blended.
Spoon in the filling into each pepper half, distributing evenly.
In a shallow bowl mix together flour, salt, pepper, paprika, chili powder, and garlic powder until the mixture is even.
In a separate, shallow bowl pour the milk.
Dip the stuffed peppers into the flour and roll until coated, then place on a rack to let the peppers 'dry' for 10 minutes.
In a separate bowl, pour the panko.
Dip the floured peppers into the milk then in the bread crumbs, then place them back on the drying rack. Let the peppers sit for another 5 minutes.
Dip the peppers into the milk and bread crumbs a second time. Allow to dry again.
While the peppers are 'drying' pour the oil into a large saucepan or deep fryer and preheat the oil to 350F.
Fry the peppers one or two at a time until golden brown (1-2 minutes)
Let peppers drain and cool on a baking rack
Makes 8 servings