Fried Jalapeños Recipe

Prepare jalapeños

Wash jalapeños and pat dry. Wearing gloves if preferred, slice off the stems and cut each jalapeño in half lengthwise. Using a small spoon, remove the seeds and membranes if you want milder pop; leave some for more heat. Pat the halves dry again.

Set up breading stations

In a shallow bowl or plate combine the all-purpose flour, cornmeal (if using), baking powder, 3/4 teaspoon kosher salt, black pepper, garlic powder, onion powder, smoked paprika and cayenne. In a second shallow bowl whisk together the eggs and buttermilk until smooth. In a third shallow bowl combine panko and fine breadcrumbs; season with the remaining 1/4 teaspoon salt and a pinch of pepper.

Bread the jalapeños (hand-breaded)

Working in batches, dredge each jalapeño half in the seasoned flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip off, then press firmly into the breadcrumb mixture to coat completely. For an extra-crisp double-coat, repeat the egg dip and breadcrumb press a second time. Place breaded jalapeño halves on a wire rack set over a baking sheet; let rest 10 minutes to set the coating.

Make the queso

In a small saucepan over low heat, combine the milk and heavy cream and warm until it begins to steam (do not boil). Add the cream cheese and whisk until melted and smooth. Gradually add the shredded white American cheese, stirring constantly to melt and form a smooth sauce. Stir in diced green chiles, finely diced jalapeño (if using), lime juice, 1/4 teaspoon kosher salt, and black pepper. Keep the queso warm on the lowest heat, stirring occasionally. If too thick, thin with up to 2 tablespoons additional milk.

Heat the oil

Pour oil into a deep heavy skillet or Dutch oven to a depth of about 1.5–2 inches (about 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a 1/2 teaspoon of batter into the oil — it should sizzle and rise steadily.

Fry the jalapeños

Fry the breaded jalapeño halves in batches, careful not to overcrowd the pan. Cook 2.5–3.5 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer fried jalapeños to a wire rack set over a baking sheet to drain. Immediately season lightly with a pinch of kosher salt.

Serve

Arrange fried jalapeños on a platter with the warm queso in a small bowl for dipping. Garnish the queso with chopped cilantro and serve with lime wedges on the side. For best texture, serve immediately while crisp.