These are like those fried jalapeño poppers but homemade and better. I made them gluten-free for Linda by using cornmeal for the breading.
The recipe that these are pretty loosely based on calls for cutting a slit in each jalapeño and actually stuffing them with the cheesy filling but the first time I made these I didn't read the directions and had sliced all but one in half before I saw that. So I did the last one the "right" way, but I liked the halved ones better.
Cheesy Jalapeños
Adapted from Epicurious (from a 2008 recipe from Gourmet)
8 fresh jalapeños
1 cup cheese, shredded (I used gouda the first time, mozzarella the second, both good.)
1/2 cup cream cheese
1/2 tsp paprika
1 egg, beaten
1/2 cup cornmeal
2 tsp oregano
1/4 cup frying oil (veg or safflower)
