Homemade Jalapeno Poppers, adapted from Saveur #144
2 tbsp. vegetable oil, plus more for frying
1½ cups (4 oz.) shredded cheddar
½ cup (2 oz.) shredded Monterey Jack
½ cup (1 oz.) finely grated Parmesan
¼ cup heavy cream
1 tsp. Dijon mustard
½ tsp. ground cumin
¼ tsp. cayenne pepper
¼ tsp. paprika
1 cup flour
2 eggs, lightly beaten
1 cup plain bread crumbs1. Heat broiler to high. Toss together oil and jalapeños on a foil-lined baking sheet; broil, turning as needed, until charred all over, about 20 minutes. Meanwhile, process cheeses, cream, mustard, cumin, coriander, cayenne, paprika, and salt and pepper in a food processor (I used my stick blender) until smooth.
2. Trim ¼″ off the bottom of each jalapeño and, using a paring knife, scrape the seeds and ribs from inside the pepper and remove. Fill with cheese mixture and refrigerate to firm filling, about 1 hour.
3. Pour oil to a depth of 2″ in a 6-qt. Dutch oven and heat over medium-high heat until a deep-fry thermometer reads 330°. Place flour, eggs, and bread crumbs into 3 separate shallow bowls; season each with salt and pepper. Toss each pepper in flour, dusting off excess, and then coat in egg. Transfer to bread crumbs; toss until evenly coated. Working in batches, fry peppers until golden brown and filling is melted, about 3 minutes. Transfer to paper towels to drain before serving.