Enjoy these as a side dish, an appetizer, or snack. Spicy jalapeños, creamy cheeses, red onion, and spices are enveloped in a crispy golden skin.
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: Cheese, jalapeno, popper
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12 medium to large peppers medium to large Jalapeño peppers. halved and cleaned, seeds removed
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10 ounces cream cheese, softened
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5 ounces shredded cheddar cheese
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5 ounces shredded monterey jack cheese
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1 cup all purpose flour
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1 cup panko
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3 eggs, beaten
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2 qts frying oil (Wesson)
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1 tbs chili powder
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1/4 tsp garlic powder
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1/4 tsp onion powder
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1 tbs Sel Magique Classic Blend
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1 small red onion, chopped
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1/2 cup fresh cilantro leaves, leafed, stems removed
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Wash jalapeños, cut off stem end about 1/4 inch from end, then slice pepper in half. Remove all seeds, and interior structure, rinse in water. Pro tip - OUCH! be very careful handling the peppers and make sure not to touch your eyes, face or body. Make sure to wash your hands and work surfaces thoroughly.
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in a small bowl mix together cheeses, onion, chili, onion, and garlic powders. Knead by hand to combine, and add red onion and cilantro.
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Roll about 1oz of mixture into a ball in your hands, then shape it into a lozenge shape. Place into 1/2 of the jalapeño. Repeat until all pepper halves are filled.
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Place flour and panko onto separate plates. Add 1 Tbs of Magique to the panko, and mix.
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Place oil into a medium saucepan, and heat to medium-hot. When you drop a tiny bit of flour into the oil and it bubbles, the oil is ready.
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Take a stuffed pepper, and roll in flour to coat, then carefully dip into the egg. Finally, place in the panko to cover completely.
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Using a slotted spoon, gently place the pepper into the oil to fry, about 2 minutes till golden brown.
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Remove from oil and drain on paper towels. Plate and garnish with extra cilantro leaves and a generous sprinkling of Sel Magique. Enjoy!
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We love being bad and serving with blue cheese dip
