Cookbook

[Laverna]

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[Laverna]

Laverna’s jalapeño poppers
5–6 large jalapeños • 4 oz cream cheese, softened • 4 oz Colby Jack cheese, shredded • 1 tsp dried rosemary, finely crushed • 1 tsp dried thyme • 1/2 cup Panko breadcrumbs • 1/4 cup milk (for dipping) • Vegetable oil, corn oil, or coconut oil (for frying) Instructions: 1. Prep the Jalapeños: • Wash the jalapeños and pat them dry. • Cut off the tops of the jalapeños and use a small spoon or melon baller to carefully scoop out the seeds and membranes, leaving a hollow “tube” of the jalapeño. Be careful not to tear the sides. 2. Make the Filling: • In a small bowl, mix the softened cream cheese, shredded Colby Jack cheese, rosemary, and thyme until well combined. 3. Stuff the Jalapeños: • Using a spoon or piping bag, stuff each hollowed-out jalapeño with the cheese mixture, pressing it in to ensure it stays packed tightly and doesn’t fall out. 4. Prepare the Coating: • Pour the Panko breadcrumbs into a shallow bowl. • Pour the milk into another shallow bowl. 5. Coat the Jalapeños: • Dip each stuffed jalapeño into the milk, making sure the whole stuffed pepper is lightly moistened. • Roll the moistened jalapeño in the Panko breadcrumbs until fully coated. 6. Fry the Poppers: • Heat about 1 inch of oil in a deep skillet or saucepan over medium heat (around 350°F or 175°C). • Carefully place the coated jalapeños into the hot oil, a few at a time, making sure not to overcrowd the pan. • Fry the jalapeños for 2–3 minutes on each side, or until golden brown and crispy. 7. Drain and Serve: • Using a slotted spoon, remove the fried jalapeños from the oil and place them on a plate lined with paper towels to drain excess oil. • Serve warm as a snack, appetizer, or side dish.