- 16 jalapeños
- 6 Ounces cream cheese, at room temperature
- 1 3/4 Cup finely shredded Monterey Jack cheese
- 3 large eggs, lightly beaten
- 1/2 Cup all-purpose flour
- 1/4 Teaspoon cumin
- Pinch of freshly ground black pepper
- 2 Cups panko breadcrumbs
- Pinch of kosher salt
- 3 Cups canola oil
Make a slit down the middle of each jalapeño, being sure to keep the stem end intact, and slice off the end. Using a small spoon (I used an espresso spoon), scoop out the membrane and seeds.
In a small bowl, mix together the cream cheese, Monterey Jack, cumin, salt and pepper.
Add the canola oil to a medium pot (or cast-iron skillet) and heat to 350 degrees. Line a baking sheet with paper towels and set aside.
Meanwhile, stuff each jalapeño with a small spoonful of cheese mixture.
Add the flour, egg, and breadcrumbs into 3 different bowls. In batches, dip jalapeños in the flour, egg, panko breadcrumbs, and then dip once more in egg and panko breadcrumbs. Transfer to hot oil and fry until golden brown, 2-3 minutes per side. Transfer to paper towels to drain and serve immediately.