By People Staff
December 16, 2009 12:00 PM


Serves: 6

Hands-on time: 45 min.

Total time: 1 hr., 35 min.

12 large jalapeno peppers

2 cups (8 oz.) shredded Monterey Jack cheese

1½ cups Italian-seasoned bread crumbs

2 tablespoons all-purpose flour

2 teaspoons grated Parmesan cheese

½ teaspoon salt

¼ teaspoon freshly ground pepper

2 large eggs, lightly beaten

¼ cup milk

Vegetable oil

Ranch dressing

1. Halve peppers lengthwise; remove seeds and membrane.

2. Spoon cheese into pepper halves.

3. Place bread crumbs in a shallow dish; set aside. Combine flour and next five ingredients. Dip peppers in batter; dredge in bread crumbs. Freeze on a tray 30 minutes.

4. Heat 3 inches oil in a Dutch oven over medium-high heat to 375°. Fry in batches 2 to 3 minutes or until golden brown. Drain on paper towels. Serve immediately with ranch dressing.