Cut Recipe

Wash and split

Rinse the jalapeños and pat dry. Wearing gloves if you prefer, slice each pepper lengthwise down the middle. Use a small spoon or paring knife to remove seeds and membranes if you want milder results; leave some seeds if you want more heat. Keep stem attached to one half if you like a handle for frying.

Make filling

In a small bowl, combine the room-temperature cream cheese, shredded cheddar (if using), and 1/4 tsp salt. Mix until smooth and homogenous.

Stuff peppers

Using a small spoon or piping bag, fill each jalapeño half with about 1 teaspoon of the cheese mixture. Do not overfill — leave a small border so batter adheres. Set prepared halves on a tray lined with parchment; refrigerate for 10–15 minutes to firm up the filling (this helps prevent leaking during frying).

Make dry mix

In a medium bowl, whisk together chickpea flour, rice flour, cornstarch, baking powder, turmeric, ground cumin, salt, black pepper, and chili powder until evenly distributed.

Whisk batter

Gradually add 1 cup cold water to the dry mix while whisking to create a thick, smooth batter. For a lighter, airier batter, substitute up to 1/2 cup of the water with soda water. The batter should coat the back of a spoon — thick but pourable. Adjust consistency with small amounts of water if necessary.

Prepare dredging station

Place all-purpose flour in a shallow dish and breadcrumbs in another. Have the chilled stuffed jalapeño halves on a tray nearby.

Heat oil in a deep pot or fryer to 350°F (175°C). Use enough oil for a deep fry (about 3–4 inches/7–10 cm depth). Pat the stuffed jalapeños lightly with a paper towel to remove any surface moisture.

Working in batches to avoid overcrowding, dust each stuffed jalapeño lightly in flour, shake off excess, then dip into the chickpea batter to coat fully. Carefully lower into the hot oil. Fry for 2–3 minutes until the batter is set and begins to color very lightly (pale golden). Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain briefly. Repeat with remaining peppers.

When the first-fried peppers are cool enough to handle (but still warm), place each piece on a cutting board and cut them crosswise into 1–1.5 inch (2.5–4 cm) segments — the 'cut' step. Cutting now exposes more surface area for the second fry and creates the signature pieces.

Lightly dust the cut surfaces with flour if they feel damp, then dip each piece back into the batter (or if you prefer a crisper crust, first coat with batter, then press into breadcrumbs to adhere). For extra crunch: flour → batter → breadcrumbs. Ensure even coating.

Increase oil temperature slightly to 365°F (185°C). Fry the re-coated pieces in batches until deep golden brown and crisp, about 2–3 minutes. Flip as needed for even browning. The second fry will crisp the exterior and fully heat the filling. Remove to a wire rack; drain briefly.

While still hot, sprinkle the pieces with 1/2 tsp salt (or to taste) and a little chopped cilantro if using.

Arrange the cut, double-fried jalapeño pieces on a platter with lime wedges and a dipping sauce of your choice (ranch, tamarind chutney, or cilantro-yogurt). Serve immediately while hot and crisp.

Leftovers can be kept in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 375°F (190°C) oven for 6–8 minutes before serving.