Jalapeño Poppers

Instructions

1. Prepare the jalapeños
   Wearing gloves, slice each jalapeño in half lengthwise. Use a spoon to scrape out the seeds and membranes (this is where most of the heat is). For spicier poppers, leave some seeds and membrane intact.
2. Make the filling
   In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, green onions, garlic powder, smoked paprika, salt, and pepper. Mix until well blended and smooth.
3. Stuff the peppers
   Using a small spoon, fill each jalapeño half with the cheese mixture, slightly mounding the filling. Don't overfill as the cheese might melt out during cooking.
4. Set up breading station
   Place flour in one shallow dish, beaten eggs in a second dish, and combine panko and regular breadcrumbs in a third dish. Season the flour with a pinch of salt and pepper.
5. Bread the jalapeños
   Dredge each stuffed jalapeño in flour, shaking off excess. Dip in beaten egg, then coat thoroughly with breadcrumb mixture, pressing gently to adhere. Place on a baking sheet and repeat with remaining peppers.
6. Chill before frying
   Place the breaded jalapeños in the refrigerator for at least 15 minutes. This helps the coating adhere better during frying.
7. Fry the poppers
   Heat oil in a deep, heavy-bottomed pot to 350°F (175°C). Fry the poppers in batches, 3-4 at a time, for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt while hot.
8. Serve
   Allow to cool slightly before serving, as the filling will be extremely hot. Serve with ranch dressing, sour cream, or your favorite dipping sauce.