Ingredients
11/2 cups shredded mixed cheese, such as; cheddar, Monterey jack
3 oz cream cheese
sea salt
freshly ground black pepper
12 jalapeño peppers
3 large eggs
1/2 cup all-purpose flour
11/2 cups fine unseasoned breadcrumbs
about 3 cups vegetable oil
Preparation
Stir together the cheeses and cream cheese with 1/4 teaspoon each salt and pepper.
Make a long cut down the length of the pepper and a short cut crosswise near the top of the pepper in the shape of a T. With the tip of a paring knife, remove the seeds and ribs from the peppers. Fill each pepper with some of the cheese mixture, squeezing the peppers shut.
Beat the eggs in a bowl with 1/2 teaspoon salt. Place the flour on a plate. Place the breadcrumbs in another bowl. Heat the oil in a heavy pot to 375°F.
Dip a pepper in the egg mixture, then roll in the flour. Dip the pepper in the egg mixture again, then roll in the breadcrumbs. Repeat with the remaining peppers. Fry the peppers in batches until the breadcrumbs are browned and the cheese is melted, about 5 minutes per batch. Drain the poppers on paper towels, then serve hot.
