CopyCat Jalapeno Poppers

Let's Cook

1. Step 1.

   Place the peppers in a bowl and pour scalding water over them to cover completely. Let them stand for 30 minutes to 1 hour, until they are softened and pliable.

2. Step 2.

   While the peppers soak, prepare the filling and coating: slice the cheese and measure out the flour. Also separate the eggs, placing yolks in one bowl and whites in another.

3. Step 3.

   Once the peppers are softened, leave the stems on and make a slit down one side of each pepper. Remove and discard all the seeds and membranes, keeping the pepper intact.

4. Step 4.

   Insert one slice of cheese into each pepper through the slit, then dust the stuffed peppers lightly with flour, shaking off any excess.

5. Step 5.

   In a deep skillet or pot, heat about 2 inches of oil over medium-high heat until it reaches 350°F (175°C).

6. Step 6.

   While the oil heats, beat the egg yolks in a bowl until they are thick and lemon-colored. In a separate clean bowl, beat the egg whites until they stand in stiff peaks.

7. Step 7.

   Gently fold the beaten yolks into the whites until just combined, being careful not to deflate the mixture.

8. Step 8.

   Dip each stuffed pepper into the egg mixture, turning to coat it well on all sides.

9. Step 9.

   Carefully place the coated peppers into the hot oil, working in batches if needed to avoid crowding. Fry at once, turning once, and spoon hot oil over any uncooked areas on top.

10. Step 10.

    Cook until the peppers are golden brown and crisp on all sides, about 2 to 3 minutes per side. Remove with a slotted spoon and drain on paper towels before serving.