• F2ad786c5c7ac163ef7498c8364f6e7b

Fried Stuffed Jalepenos

Serves 8people
large jalapeños
lb of ground Beef
tsp kosher salt, plus more for sprinkling
cup plus 3 tablespoons all-purpose flour
cup whole milk
large egg, lightly beaten
1 1/2
cups panko breadcrumbs
pack of toothpicks
Vegetable oil, for deep-frying
Cut the tops off of each jalapeño to create a pocket, leaving the stem intact.
With a small spoon, carefully scrape the inside to remove at least some of the seeds in order to make room for the filling.
Combine the Ground beef, Monterey Jack cheese and 1/2 teaspoon of the salt in a small bowl.
Place the mixture in a resealable plastic food storage bag or a large piping bag. (If using a food storage bag, cut one corner of the bag to form a hole that’s large enough to allow the bacon pieces to squeeze through.)
Squeeze the mixture to the bottom of the bag, and then fill each pepper with as much of the ground beef and cheese mixture as will fit.
With a toothpick stick the tops back on the peppers. The peppers can be prepared up to this point up to a day in advance and refrigerated, covered, until ready to fry.
In a small bowl, combine the 1/2 cup flour, milk, and egg. Place the remaining 3 tablespoons flour, the panko crumbs, and the remaining 1 1/2 teaspoons salt in a shallow bowl or plate, and stir to combine.
Preheat the vegetable oil in a deep fryer to 375°F. Line a baking sheet with paper towels.
Working in batches, dip the stuffed jalapeños into the milk batter and then roll them in the panko mixture, pressing to coat.
As they are breaded, gently place the jalapeños in the fryer and cook until golden brown, 3 to 4 minutes. 11.Transfer the poppers to the prepared baking sheet to drain briefly, then place them on a serving plate and sprinkle lightly with salt.
Allow the poppers to cool slightly before serving.

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