A delightful twist on the classic jalapeño poppers, featuring a crispy coating and a creamy, cheesy filling.
Combine the softened cream cheese, shredded cheddar cheese, garlic powder, and smoked paprika in a mixing bowl until smooth.
Ensure the cream cheese is at room temperature for easier mixing.
Cut the jalapeños in half lengthwise and remove the seeds and membranes.
Wear gloves to protect your hands from the jalapeño oils.
Fill each jalapeño half with the cheese mixture.
Use a small spoon to evenly distribute the filling.
Set up a breading station with separate bowls for milk, flour, and breadcrumbs mixed with salt and pepper.
Mix the breadcrumbs with spices for added flavor.
Dip each stuffed jalapeño in milk, then coat with flour. Repeat the process for a thicker coating.
Let the coated jalapeños rest for a few minutes to set the coating.
Heat the vegetable oil in a skillet to 365°F (180°C).
Use a thermometer to ensure the oil reaches the correct temperature.
Fry the coated jalapeños in the hot oil for 2-3 minutes until golden brown.
Fry in small batches to maintain the oil temperature.
Remove the fried jalapeños and drain on paper towels.
Place the jalapeños on a wire rack for extra crispiness.
Serve the crispy stuffed jalapeños warm with your favorite dipping sauce.
Pair with ranch or marinara sauce for a delightful dip.
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