# What You'll Need:
→ Jalapeños
01 - 8 large fresh jalapeño peppers
→ Cheese Filling
02 - 4 oz cream cheese, softened
03 - 2 oz shredded cheddar cheese
04 - 1 small garlic clove, minced
05 - 1/4 tsp smoked paprika
06 - 1/4 tsp salt
→ Breading
07 - 1/2 cup all-purpose flour
08 - 2 large eggs
09 - 1 cup breadcrumbs (panko or regular)
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ For Frying
12 - Vegetable oil, for deep frying
→ Ranch Dip
13 - 1/2 cup prepared ranch dressing
# How To Make It:
01 - Slice each jalapeño in half lengthwise. Carefully remove seeds and membranes, wearing gloves to protect your hands from capsaicin irritation.
02 - In a mixing bowl, combine cream cheese, shredded cheddar, minced garlic, smoked paprika, and salt. Mix thoroughly until completely smooth and evenly incorporated.
03 - Fill each jalapeño half with the cheese mixture, pressing gently to ensure the filling is compact and reaches the edges without overflowing.
04 - Arrange three shallow bowls: place flour in the first, beat eggs in the second, and combine breadcrumbs with salt and pepper in the third.
05 - Dredge each stuffed jalapeño in flour, shaking off excess. Dip into beaten egg, then coat thoroughly with breadcrumbs, pressing gently to ensure adherence.
06 - Heat vegetable oil in a deep saucepan to 350°F. Fry poppers in batches for 2-3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
07 - Arrange warm poppers on a serving platter alongside ranch dip for dipping.
