What I have found while adding a slice of garlic to the jalapeno, it ignites a more intense flavor of the jalapeño, no need to add any hot sauce to this recipe. Well, enough of the preliminary introduction about this recipe, and now let me introduce you to a new twist on the now infamous jalapeño appetizer.
2 cups shredded extra sharp cheddar cheese
2 cups shredded Monterey Jack cheese
4 large Egg Land’s Best eggs
1 ½ cup Italian bread crumbs
½ cup of King Arthur’s whole wheat flour
1 tablespoon of Italian seasoning
6 cups of canola oil
Using a sharp pairing knife, make a slit from the top to the bottom of the jalapeño, then proceed to make a crosswise incision at the stem, this will form a T.
Gently pry open the jalapeño, the seeds and rib will be exposed, devein and remove seeds.
Slice garlic into thin slices; begin to fill jalapeños with cheddar and Monterey Jack cheese, make sure to firmly press cheeses into the cavity of the jalapeño.
Beat eggs for 1 minute, in shallow bowl stir in Italian seasoning.
Stir in King Arthur’s whole wheat flour and Italian bread crumbs, next, add canola oil and heat stovetop to medium.
Dip jalapeño poppers in batter, hold firm each chile, and then proceed to roll each jalapeños into bread crumb mixture.
Only fry 3 jalapeño at a time, due to the nature of the delicate temperament of jalapeño; this keeps them from over frying, and falling apart.
Repeat steps, and gently remove each jalapeño from frying pan or fryer, then proceed to place jalapeños on paper towels to absorb excess oils.
Fun things to serve with jalapeño “Popeye poppers; Buffalo wings and mozzarella sticks, and 1 jalapeño popper with a chilled glass of Merlot is something to cherish.