Photo and Recipe courtesy of <a href='http://acozykitchen.com/' target='_blank'>A Cozy Kitchen</a>
Yield: 16 servings
ounces cream cheese, room temperature
c. finely shredded sharp Cheddar cheese
Pinch of salt
Pinch of freshly ground pepper
cups canola oil
c. corn starch
large eggs, lightly beaten
cups panko bread crumbs
Make a slit down the middle of each jalapeño, being sure to keep the stem and end intact. Using a small spoon, remove the seeds and membrane. In a small bowl, mix together the cream cheese, cheddar cheese, salt and pepper. Stuff each jalapeño with the cream cheese/cheddar mixture.
Pour the canola oil in a dutch oven and turn the heat medium. Warm the oil to 350 degrees F. Line a cutting board with a few sheets of paper towels and set aside.
Place the corn starch in a shallow plate, crack the eggs into a bowl and spread the bread crumbs onto a plate. In batches, dip the jalapeños in corn starch, flour, egg and panko bread crumbs. Carefully drop the jalapeños into the hot oil and fry until golden, about 2 to 3 minutes. Transfer to the bed of paper towels to drain and immediately serve.
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