This jalapeno cheese stick recipe gives you creamy bites of jalapenos, in crispy batter with melted cheese. YUM!
To prepare the jalapeños, carefully slice down the middle of each pepper, keeping the stem end intact.
Slice off the bottom end of each pepper.
Carefully scoop out the membrane and seeds using a small spoon. Set aside.
Combine the cheddar cheese, cumin, salt and pepper together in a small bowl. Set aside.
Put the flour in another small bowl.
In a third bowl, lightly beat the eggs.
In a fourth bowl, add the panko bread crumbs.
Heat vegetable oil to 350ºF in a large sturdy saucepan set over medium-high heat.
Set a wire rack over a baking sheet lined with paper towel. Set aside.
Gently stuff each jalapeño with a small amount of cheese mixture.
Working in an assembly line, roll a jalapeños in the flour, then dip it in the egg and dredge in the panko break crumbs. Dip them back once more into the egg, and finally into the panko bread crumbs again for a second coating. The peppers should be well coated.
Working in batches to avoid over crowding the saucepan, carefully drop the breaded peppers into the hot oil and fry for 2-3 minutes.
Flip the peppers and fry the other side for another 2-3- minutes, until golden brown.
Carefully transfer the cooked peppers to to the wire rack to drain.