Jalapeño poppers

Halve the jalapenos and scoop the veins and seeds out with a spoon, wearing gloves.

Massage the block of cream cheese together with the grated pepper jack and shovel a few generous tablespoons into each hollowed half.

Coat the filled jalapenos first in the egg and milk mixture, then in flour.

Let them dry at room temperature for 10 minutes, which gives a sticky porous surface the breading can grip.

Bread again through the egg and milk mixture and then the bread crumbs.

Let the breaded poppers dry at room temperature for 45 minutes.

Fry at 375F for about two to three minutes until deeply golden brown and crisp; a little cheese leakage is normal.