A friend of ours had some extra Washington State University Smoky Cheddar so we put it to good use. Being an alma mater of an arch enemy rival school, I might be attacked by Idaho Vandals for my disloyal ways. In spite of this risk I must tell you, if you’ve never had their cheese before you should! WSU’s Cougar Gold is a favorite of mine, and they have several other award winning cheeses. You can order off their site until the warm summer months when cheese can’t be shipped. http://www.wsu.edu/creamery/
1 LB jalapenos (About 16 medium sized ones)
1 cup smoky cheddar, shredded
1 cup sharp white cheddar
1 (8oz) package Cream Cheese
1/4th teaspoon onion powder
1/4th teaspoon salt
Cracked black pepper to taste
1 Tablespoon milk
1 cup flour salt & pepper to season
2 cups finely ground dry breadcrumbs
Oil for frying
1. Cut the tops off the jalapenos and discard the tops. Cut in half and scrape out seeds and membranes. If you want hotter poppers leave some membrane intact. Pair jalapenos together so you don’t lose track of them.
2. In a medium sized bowl mix the cream cheese, smoky cheddar, onion powder, salt & pepper together with a fork.
3. With a butter knife fill each jalapeno half with cheese mixture. Press the halves back together and scrape off excess cheese.
4. Freeze for 15 minutes. In the meantime heat oil to 360 degrees. Prep the breading station with three bowls. One for the flour, one for the egg and milk and whisk with a fork, and one for the bread crumbs.
5. Dip stuffed jalapenos into the milk, then into the flour especially where the cheese is exposed. Then dip into the milk again and roll well in bread crumbs.
6. Gently drop each jalapeño into the hot oil by holding on end and touching the surface of the oil with the other end. Gently let go and let slide into the oil. Fry about 4 at a time and remove when deep golden brown and drain on paper towels. Sprinkle with salt while still hot.
7. Wait a few minutes before inhaling so you don’t burn your mouth with molten cheese. Dip in ranch dressing if desired.
Recipe by Laura Flowers