How to make it

  • In a shallow bowl, combine the flour with the cumin, garlic, salt, and pepper. In another shallow bowl, whisk the egg with the milk. Add the bread crumbs to a third bowl.
  • Make a slit in the side of the jalapeños from top to bottom, being careful not to cut all the way through. Remove ribs and seeds (this is a little tricky but gets easier with practice; a grapefruit spoon is helpful). Stuff each chile with cheese (amount will depend on size), pressing it in and bringing the edges together as best you can. Dunk each jalapeño in the egg wash, then roll in the seasoned flour, coating thoroughly, and place on a parchment paper–lined plate or tray.
  • Heat 2 to 3 inches of oil to 350 degrees. Return the floured jalapeños to the egg wash and then roll in the bread crumbs. Fry the jalapeños, a few at a time, until they’re golden-brown. Season with salt and allow them to drain on paper towels. Serve shamelessly with ranch dressing, a splendid counterpoint to the piquant heat of the jalapeño.

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