Fresh Jalapenos filled with a rich creamy cheese filling and topped with a crisp Panko topping and fried (or baked) until golden brown.
Servings:
4
Prep Time:
Cook Time:
Total Time:
500g cream cheese
1-2 cups shredded cheddar cheese
18 jalapeno peppers, seeded and halved
1 cup milk
1 cup all-purpose flour
2 cups bread crumbs
In a medium bowl, mix the cream cheese and cheddar cheese. Spoon this mixture into the jalapeno pepper halves.
Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F (180 degrees C). Deep fry the coated jalapenos until golden brown. Remove and let drain on a paper towel.
