Hot Off the Frying Pan - Jalapeno Poppers

The other day I was presented with six big jalapeño peppers. They were so fresh and perfect that the only right thing to do was to make jalapeño poppers. Surprisingly, this is one of the few on-the-fly recipes that I've made successfully! Sorry no pictures right now because we ate them quickly but here is the recipe:

Jalapeño Poppers

Six jalapeno peppers
1/2 cup shredded jack cheese or any mild cheese
2 tablespoons cilantro, finely chopped
2 tablespoons parsley, finely chopped
1/3 teaspoon garlic powder
fresh ground pepper
1 egg, beaten

all purpose flour
ice water

Cut the peppers half lengthwise, clean out the seeds completely - I recommend doing this wearing plastic gloves. Otherwise it could really irritate your skin. If you don't want ANY spice at all, you can cut off the inside membrane of the peppers as well.

In a small bowl, mix together the cheese, cilantro, parsley, garlic powder, and ground pepper until well combined. Pour in HALF of the beaten egg. Mash everything together.

In a shallow bowl, mix together a couple of tablespoons of all purpose flour with maybe 1/3 cup of ice water and the rest of the beaten egg. I don't have an exact recipe for this but just adjust the flour and ice water ratios until the mixture has the consistency of thick pancake batter.

In a sautee pan, heat about 1/4 inch of light olive oil over medium heat. Carefully dip the peppers into the batter and slide into the pan. Cover and fry for about five minutes or until one side is golden brown. Flip the peppers, uncover, and fry the otherside until lightly golden.

Serve immediately.