By Chef Gretchen Fayerweather
Extra Thoughts: For a healthier version you can leave off the breading and place in air fryer or oven until tender and cheese is melted.
Food Prep: Wear gloves to protect hands from hot oils from the jalapenos
Ingredients:
8 ounces cream cheese, room temp
6 ounces Cheddar cheese, shredded
6 Jalapeno peppers
1 cup Milk, into a separate bowl
4 eggs, beaten, into a separate bowl
1 cup all-purpose flour, into a separate bowl
2 cups bread crumbs, into a separate bowl
8-12 ounces veg oil for frying
Dipping Sauce:
1/2 cup sour cream
2 Tablespoons ketchup
Salt and pepper to taste
1/8 teaspoon crushed red pepper flakes
2 Tablespoons horseradish or horseradish sauce
1/4 teaspoon paprika
1. Prepare the peppers by cutting off the tops, halving them length-wise and de-seeding.
2. Mix cream cheese and cheddar cheese together. Make small balls with your hands and press the cheese mixture into the jalapeno pepper halves
3. Bread the stuffed peppers by dipping them each in order: milk, flour, egg, crumbs, then back to the egg, and crumbs. Shake excess product off between each bowl.
4. Allow them to dry, to ensure the entire surface of the jalapeno is coated.
5. Fry or bake (450F) until golden brown. Gently lay in heated oil, turn after 1 minute or less. May want to finish in oven to avoid burning.
6. For the dipping sauce, combine all ingredients! Plate and serve!
*Save time, grab these kitchen tools:
– Large knife and cutting board
– 1 large bowl and 4 medium bowls
– Tongs / Spoon / Rubber spatula
– Heavy pan (fry) or sheet pan (bake)
– Measuring spoons