12 oz. cream cheese (softened)
1/2 cup jack pepper cheese (freshly grated)
1 clove garlic (minced)
1 tsp. fresh squeezed lemon juice
salt and pepper to taste
1 dozen jalapeno peppers (halved and seeded)
1 cup milk
1 cup all purpose flour
1 cup panko breadcrumbs
canola oil (for frying)
in a medium size bowl mix the cream cheese, pepper jack cheese, garlic, lemon juice, pinch of salt and pepper, and set aside.
bring a medium size pot to a boil to blanch the jalapeno peppers. place the seeded and halved peppers into the boiling water and blanch for 2 mins. then transfer to an ice bath to cool. drain and dry.
fill the jalapeno peppers with the cheese mixture. put the milk and flour into 2 separate bowls. dip the jalapenos into the milk and then into the flour. then set aside for about 10 mins. so that they have time to dry. dip the stuffed jalapenos back into the milk, and then into the panko breadcrumbs. allow them to dry and then repeat again just to ensure that the entire peppers are coated.
heat the oil on medium high until about 370 degrees. when the oil is heated add in the coated peppers and fry for about 2-3 mins. or until they are golden brown. remove and then drain on a paper towel. serve with honey mustard, aioli, or any of your favorite dipping sauces.
PICTURE COMING SOON :)