Jalapeno Poppers

Preparation

1. Step 1

   With a paring knife, cut a slit down the length of each pepper, leaving the stem intact. If you would like to keep the heat to a more tolerable level, remove the seeds from the jalapeño.

   Step 2

   In a medium mixing bowl, combine the cream cheese, Monterey Jack, and cumin. Crumble the cooked bacon into the bowl and mix together well. Spoon the mixture into a large piping bag or resealable plastic bag. If you are using a resealable plastic bag, cut one corner off to make a mock piping bag, making sure the hole formed is large enough to allow the pieces of bacon through. Fill each jalapeño with the cheese mixture. Set aside.

   Step 3

   Preheat the oven to 200°F. Prepare the deep fryer by filling with oil to the manufacturer’s suggested fill level. (Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2 to 3 inches, but no more than halfway up the side of the pan.) Heat the oil to 375°F.

   Step 4

   In a bowl or baking dish, combine the milk, egg, and 1/2 cup of the flour. In a separate bowl, mix together the remaining 1/4 cup flour, the panko bread crumbs, garlic powder, salt, and pepper. Dip each stuffed pepper into the wet mixture, then dredge them lightly in the dry mix, pressing to get the breading to stick. Fry the jalapeños in batches for 2 to 4 minutes, until crispy and golden brown. Be careful not to crowd the pan, as this will lower the temperature of the oil significantly and result in soggy jalapeño poppers. Keep the cooked peppers on a wire rack set over a baking sheet (or on a foil–lined baking sheet) in the preheated oven until they have all been fried. Serve hot.

2. POP ’EM IN THE OVEN

   Step 5

   Instead of frying, you can mist your poppers lightly with vegetable oil and bake them on an aluminum foil–lined baking sheet in a preheated 425°F oven for 15 to 20 minutes, or until golden brown.