MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jalapeno Poppers
Categories: Chilies, Cheese, Herbs, Dairy
Yield: 18 servings

18 md Jalapenos
2 tb Oil; more for frying
4 oz Shredded cheddar cheese
2 oz Shredded Monterey Jack
- cheese
1 oz Finely grated Parmesan
- cheese
1/4 c Heavy cream
1 ts Dijon mustard
1/2 ts Ground cumin
1/4 ts Cayenne pepper
1/4 ts Ground coriander
1/4 ts Paprika
Salt & fresh ground pepper
1 c A-P flour
2 lg Eggs; lightly beaten
1 c Plain bread crumbs

Position an oven rack 4" from the broiler, and set the
broiler to high; line a baking sheet with aluminum foil.
Toss together the jalapeños and oil on the prepared
baking sheet; broil, turning with tongs, until charred
all over, about 20 minutes. Set aside to cool to room
temperature.

Meanwhile, in a food processor, blend the cheddar,
Monterey Jack, Parmesan, cream, mustard, cumin, cayenne,
coriander, paprika, salt, and black pepper to a smooth
paste. Use a silicone spatula to scrape the cheese
mixture into a piping bag fitted with an ?-in. plain
tip.

Use a small sharp knife to trim 1/4" off the bottom of
each jalapeño and scrape to remove the seeds and ribs.
(For spicier poppers, leave the seeds inside, if you
like). Insert the piping bag tip into each pepper and
fill with the cheese mixture. Transfer to a plate and
refrigerate until the filling is firm, about 1 hour.

To three shallow bowls, add the flour, beaten egg, and
bread crumbs; season each bowl with salt and black
pepper. Toss each chilled pepper in the flour, shaking
off excess, and then dredge in the beaten egg. Toss in
the bread crumbs until well-coated, then transfer to a
plate set by the stove.

To a large Dutch oven fitted with a deep-frying
thermometer, pour the oil to a depth of 2 inches. Turn
the heat to medium-high until the temperature reads
330°F. Working in batches, fry the peppers, turning with
tongs, until golden brown all over, about 3 minutes per
batch. Transfer the peppers to a paper towel-lined plate
to cool before serving.

RECIPE FROM: https://www.saveur.com

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