Sunday was a pretty lazy day. We had set aside the morning to finally get our garden in. I am really hoping that we aren't too late but we'll see. We planted a variety of tomatoes and some zucchini, peas, arugula, basil, parsley, oregano, cilantro and just for fun some sun flower seeds. Every year I swear I will keep a diary of what works and what doesn't but I never, ever do. When will I ever learn...
2 packages (8 oz) of cream cheese, softened
1 cup of cheddar cheese, grated
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
12 jalapenos, split lengthwise, seeds and membrane removed
1 cup milk
1 cup flour
1 box panko breading
- In a medium bowl, mix the cream cheese, and cheddar cheese Spoon this mixture into the jalapeño pepper halves.
- Mix the flour with the black pepper, salt, paprika and garlic powder
- Put the milk and flour mix into two separate small bowls. Dip the stuffed jalapeños first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapeños to dry for about 10 minutes.
- Dip the jalapeños in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeño is coated.
- Place in the freezer to chill for about 20 minutes before frying.
- In a deep pot, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapeños 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.