Baked Jalapeños with Cream Cheese Cheddar Filling

For baked jalapeños with cream cheese cheddar filling, first wash the jalapeños, cut them open just at the top and remove the seeds.

For the filling, mix the cream cheese with an egg yolk (save the egg white for the breadcrumbs), the grated cheddar cheese, a piece of de-barked toast cut into fine cubes, the chopped parsley and the spices and season to taste.

Pour the mixture into a piping bag and loosely fill the jalapeños.

Put the lid back on and double coat (flour – egg – breadcrumbs – egg – breadcrumbs).

Fry baked jalapeños with cream cheese cheddar filling in hot oil until golden brown.

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