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These are a little trouble to make but are delicious and freeze very very well. The recipe makes 6-8 servings (about 40-50 pieces) and they do cook quickly from being frozen to crispy and gooey in just a few minutes. Half a recipe made plenty for us to sample with several packages left in the freezer.
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
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