Mirchi Poppers

Method:

1. Remove the head of the Jalapenos.
2. Use a spoon to scrape out the pith and the seeds inside of the peppers.
3. Cut the peppers into 1 inch rings.
4. In a bowl, mix together the Mozzarella cheese and Cheddar cheese. Use a spoon to fill each pepper ring with the cream cheese blend.
5. Prepare seasoned flour by mixing together 1 cup flour, salt, pepper, paprika, chili powder, and garlic powder to the flour.
6. Place milk into a separate shallow bowl. Dip stuffed jalapeno into the seasoned flour, the milk, and then back into the seasoned flour.
7. Place floured pepper on a baking tray. Let the peppers “dry” for about 10 minutes.
8. Pour bread crumbs into a separate bowl.
9. Mix together the flour, cornflour and seasoning in the remaining milk.
10. Dip floured jalapeno pepper into the milk mixture and then into the bread crumbs.
11. Refrigerate the jalapenos for 30 minutes.
12. Heat oil in a pan.
13. Add the rested jalapenos to moderately hot oil. Fry till golden brown.
14. Remove from oil and drain on an absorbent paper.
15. Serve hot.