Fried Jalapeños

[Draggingtree]

Fried Jalapeños

 

Pop ’em like they’re hot.

 

July 2015 By Courtney Bond

 

Makes a dozen

1/3 cup all-purpose flour
cumin, to taste
granulated garlic, to taste
salt and pepper, to taste
1 egg
1 cup whole milk
1 cup unseasoned bread crumbs
12 whole pickled jalapeños (you may want to experiment with different brands, as some hold up to slicing and stuffing better than others; we liked Trappey’s)
a block of Muenster cheese (or any easy-melting cheese), shredded or cut into fat matchsticks
a block of cream cheese (optional; if you’re feeling indulgent, you can mix a little in with the other cheese)
vegetable oil, for frying

 

In a shallow bowl, combine the flour with the cumin, garlic, salt, and pepper. In another shallow bowl, whisk the egg with the milk. Add the bread crumbs to a third bowl.

Make a slit in the side of the jalapeños from top to bottom, being careful not to cut all the way through. Remove ribs and seeds (this is a little tricky but gets easier with. http://www.texasmonthly.com/food/fried-jalapenos/