Super Cheesy Jalapeno Poppers w/ Scallions and Garlic
Recipe created by Chef Santana Caress
2 Bloom Fresh Scallions, chopped
2 tbsp. canola oil, plus more for frying
1 1⁄2 cup shredded cheddar
1⁄2 cup shredded Monterey Jack Cheese
1⁄2 cup grated Parmesan
1⁄4 cup heavy cream
1 Tbsp garlic, minced
1 tsp. Dijon mustard
1 tsp. ground cumin
1⁄4 tsp. cayenne pepper
1⁄4 tsp. paprika
salt and pepper, to taste
1 1/4 cup flour
2 eggs, lightly beaten
1 cup plain bread crumbs
- Rub jalapenos with oil, place on a baking sheet and broil, turning as needed, until charred all over, about 20 minutes.
- Mix cheeses, cream, mustard, spices, garlic, Bloom Fresh Scallion and salt and pepper in a food processor until smooth. Transfer to a piping bag and set aside.
- Trim 1⁄4″ off the bottom of each jalapeño and scrape out the seeds/ribs from inside the peppers. If you prefer them spicy, leave the seeds inside. Insert piping bag tip into each pepper, and pipe until cheese mixture fills the inside; refrigerate so the filling can firm up, about 1hr.
- Place flour, eggs, and bread crumbs into 3 separate shallow bowls and season each bowl well with salt and pepper. Toss each pepper in flour, dusting off excess, and then coat in egg. Transfer to bread crumbs and toss until thoroughly coated. Heat enough oil to deep fry in a pan over medium-high heat until a deep-fry thermometer reads 330°. Working in batches, fry peppers until golden brown on either side and the cheese is melted, about 3 minutes. Transfer to paper towels to drain before serving.