Cheese-stuffed jalapeño poppers with homemade cilantro breadcrumbs

Pulse cilantro and fresh white bread in a food processor on high just until it starts to break up.

Spread on a baking tray and dry in a 350 degree oven for about 10 to 15 minutes.

Cut a T-shaped incision in each jalapeno, spread it open and remove the seeds and veins to take out much of the heat.

Stuff the jalapenos with a mixture of mozzarella, jack and swiss cheese.

Loosely break up the dried breadcrumbs into a fine breading mixture.

Set up a breading station: flour seasoned with salt and pepper, and milk beaten with egg, salt and pepper.

Dip each jalapeno in the flour, then the egg, coat generously in breadcrumbs, then dip again in egg and again in breadcrumbs for a thick coating.

Fill a small pot halfway with canola oil and heat to about 325F; fry a few at a time 5 to 7 minutes until golden brown.

Drain on a baking tray lined with paper towels, then bake in a 350 degree oven another 5 to 7 minutes so the jalapeno is tender and the cheese gooey.