Jalapeno Poppers

Name: Jalapeno Poppers
Yield: makes 6 to 8 servings
Ingredients: 18 large jalapeño peppers; 1 cup Sriracha Cream Cheese (page 19), at room temperature; 1/2 cup (2 ounces) grated Monterey Jack or mozzarella cheese; 2 teaspoons ground cumin; 4 slices bacon, cooked; Vegetable oil, for frying; 1/2 cup whole milk; 1 large egg, lightly beaten; 3/4 cup all-purpose flour; 2 cups panko bread crumbs; 2 teaspoons garlic powder; 1 tablespoon kosher salt; 1 tablespoon freshly ground black pepper

December 9, 2011

Channeling my inner George Washington, I cannot tell a lie: These peppers are hot. even the cheese and oil from deep-frying can’t help you here. Every bite is delicious, and somehow enjoyably torturous. These may actually be some sort of entryway into masochism. If you want even more heat, use pepper Jack cheese in place of the Monterey Jack.

Recipe notes

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