10 to 12 jalapeños peppers, cut lengthwise, seeds and ribs removed
1/2 cup cream cheese, softened
1/4 cup grated cheese, such as cheddar
1 teaspoon black pepper
1/2 cup all-purpose flour
1 large egg, whisked
1 (1/4) cups Panko bread crumbs
Canola oil, for deep frying
Slice lengthwise down the middle of the jalapeño, reserving the stems, exposing the seeds. Using a small spoon, remove the seeds and the ribs. Rinse all of the peppers under cold water to remove remaining seeds.
In a small bowl, mix together the cream cheese, grated cheese, and black pepper. Fill the peppers with the cream cheese mixture and dredge the peppers lightly in flour, then egg, then bread crumbs. Transfer the peppers to a sheet try and refrigerate for at least 30 minutes so that they bread crumbs set.
Heat the oil in a deep skillet over medium-high heat. When the oil reaches 350ºF, fry the peppers, rotating occasionally, until golden brown, about 3 minutes. Drain on paper towel. Serve immediately.
Cook with soul. Eat with pleasure!