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

 Uncle Dirty Dave's Archives

MMMMM