Ingredients:

  • 12 large jalapeño peppers
  • 1 tablespoon olive oil
  • 8 ounces cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • Vegetable oil, for frying (about 3 cups)

Instructions:

  1. Cut jalapeños in half lengthwise and remove seeds and membranes. Lightly rub with olive oil.
  2. In a mixing bowl, combine softened cream cheese, cheddar cheese, Monterey Jack cheese, garlic powder, onion powder, and black pepper. Mix until well combined.
  3. Fill each jalapeño half generously with the cream cheese mixture.
  4. Set up three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs, paprika, and salt.
  5. Dredge each stuffed jalapeño in flour, then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs.
  6. Place breaded poppers on a plate or baking sheet and refrigerate for at least 10 minutes.
  7. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  8. Carefully lower the poppers into the hot oil in batches, ensuring not to overcrowd the fryer/pot.
  9. Fry for 2-3 minutes per side, or until golden brown and crispy.
  10. Remove poppers with a slotted spoon or spider and place on paper towels to drain excess oil. Serve immediately.