Jalapeño Poppers

Gather the ingredients.

Bring a medium pot of water to a boil. In a medium bowl, combine 11 ounces cream cheese , 1 teaspoon oregano , 2 teaspoons chili powder , and 2 cups pepper jack cheese (shredded) . Mix well with a spoon. Reserve.

Lower the boil to a simmer, blanch 25 jalapeño peppers (cut in half and seeded) for 2 minutes, and then place in an ice water bath. Drain and dry thoroughly with paper towels.

Carefully spoon the cream cheese mixture into the blanched jalapeño pepper halves. Reserve.

In a small bowl, combine 3/4 cup milk and 1 egg, beaten .

In a shallow bowl, combine 1 cup all-purpose flour and 1/2 teaspoon salt . Place 1 1/2 cups breadcrumbs in another shallow bowl and set them side by side to prepare your dredging station.

Dip the stuffed jalapeños into the milk, and then into the seasoned flour mixture, making sure they are thoroughly coated. Repeat the process with all halves and place the coated jalapeños on wire racks to dry for about 10 minutes.

Dip the jalapeños in the milk mixture again and then roll them in breadcrumbs to coat. The first milk and flour coat helps the breadcrumb to stick better to the pepper. Place all jalapeños on a clean baking sheet or baking dish that can fit inside your fridge.

Allow the coated peppers to dry for 30 to 40 minutes in the fridge. Reserve all dredging station ingredients, placing the milk and egg mixture in the fridge as well. If after 40 minutes you notice any jalapeños to be in need of extra dredging, repeat the breading process—milk mixture and breadcrumbs.

Heat 2 to 3 inches of vegetable oil (3 to 4 cups) to 365 F in a large skillet. Deep-fry the jalapeño poppers for 2 to 4 minutes each, until golden brown and crispy-looking on all sides. Add more oil in between batches, as needed, and wait for it to heat up again before adding more jalapeños. Don't overcrowd the skillet.

Remove the jalapeños poppers and let them drain on paper towels before plating.