Yield: 10 servings
o 10 large jalapeno peppers
o 6 ounces cream cheese
o 6 ounces pepper jack, Monterey jack or cheddar cheese, shredded
o 1 garlic clove finely minced
o 1/2 teaspoon chili powder
o 1/2 cup all-purpose flour
o 2 eggs
o 1 tablespoon milk
o 1 cup bread crumbs
o Vegetable oil, as needed, for frying
1. Cut tops off the jalapenos approximately 1/2-inch from the top. Save the tops. Remove the seeds and membrane if you want to reduce the heat. Otherwise, leave them in.
2. In a small bowl, blend together the cream cheese, garlic, chili powder and shredded cheese.
3. Fill the inside of the peppers (through the hole where the stem was removed) with the cream cheese mixture. Over fill with the cheese mix so that some of the filling protrudes above top of pepper. Press the top back on each pepper (the protruding filling will help it stick). Wipe off any excess.
4. Place the flour in a bowl.
5. In a separate bowl, mix the eggs with 1 tablespoon milk and whisk until well combined.
6. Pour the bread crumbs in a third bowl.
7. Dredge the stuffed peppers in the flour, then in the egg, and last, roll in the bread crumbs, being sure to cover all sides of the peppers. Handle gently to prevent the tops from separating.
8. Place the peppers on a cake rack and allow to dry 10 minutes.
9. Repeat steps 7.
10. Place peppers on a baking sheet and refrigerate for 30 minutes.
11. Heat approximately 2-inches of oil in a deep-fryer or saucepan to 350 degrees F.
12. When the oil is hot, place 3 or 4 breaded jalapenos at a time in the saucepan and cook until golden brown, about 1-2 minutes (do not over cook).
13. Drain on paper towels and keep warm in a 200 degrees F oven. Serve hot.
NOTE: If you have trouble keeping the pepper tops to stay in place, use a toothpick to hold the tops to the body of the peppers.
Note 2: If you do not have very large peppers it will be easier to cut the peppers length-wise rather than cutting the tops. Use toothpicks to hold pepper half's together.