Jalapeno Poppers
INGREDIENTS
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30 jalapeno peppers
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16oz cream cheese at room temperature
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6 oz. shredded cheddar cheese
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6 oz. shredded Monterrey jack cheese
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4 cloves garlic, diced
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1 cup milk
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1 cup flour
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1/8 teaspoon paprika
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1/8 teaspoon chili powder
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1/8 teaspoon garlic powder
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1 cup panko
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1 quart Canola oil
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