Jalapeno Poppers

Ingredients

• 8 ounces  Monterey Jack cheese, grated on large holes of a box grater

• 3 ounces sharp cheddar, grated on large holes of a box grater

• 1 tablespoon cornstarch

• 1/2 cup evaporated milk

• 2 teaspoons hot sauce, such as Frank's RedHot

• 1 pound  jalapeños (about 12 jalapeños), stemmed, sliced into 1/2-inch rings, and seeded. For seeding cut off the top and bottom then use a small knife to cut then a small spoon to scoop out the seed and membrane.

• 3 cups cornflakes 

• 1 cup panko breadcrumbs 

• 1 cup buttermilk

• 1 1/2 cups all-purpose flour 

• 2 large eggs, beaten

• bacon fat or canola oil for frying

• Kosher salt

• 1 cup or marinara or your favorite salsa, for serving

Directions

• In a medium bowl, toss Monterey Jack and cheddar cheese with cornstarch until evenly coated. Transfer cheeses to a medium saucepan and add evaporated milk and hot sauce. Place over low heat and cook, whisking constantly, until melted and thickened, about 5 minutes. Let stand until cooled to room temperature.

• Arrange jalapeño rings on a parchment-lined baking sheet. Spoon cheese sauce into jalapeño rings, filling about 2/3 full and patting down with fingers.

• Place cornflakes and breadcrumbs in the work bowl of a food processor and pulse until cornflakes are finely processed. Transfer breading mixture to a shallow bowl.

• Place buttermilk, flour, and eggs in separate shallow bowls. Working one at a time, dunk a jalapeño slice into buttermilk and then roll around in flour until completely coated. Dunk jalapeño slice into eggs and then roll around in breadcrumb mixture until completely coated. Transfer to a wire rack set in a rimmed baking sheet. Repeat with all jalapeño rings. Transfer baking sheet to freezer and freeze until firm, about 30 minutes.

• Preheat oil to 375°F and fry until cheese is melted and outsides are browned and crisp, 3-5 minutes. Remove and transfer to a paper towel lined tray. Season with salt. Serve immediately with sauce of your choice.

Adapted from a Serious Eats Recipe

Urban Cowgill July 2024