Fried jalapeños stuffed with cheese and pork

Ingredients:

• 12 jalapeños (about 7 cm each)
• 2 cups of milk
• 1 cup grated sharp cheddar
• 2 tbsp cream cheese, softened
• 1/4 cup pulled stewed pork
• 1.5 tsp chili powder
• 1 cup premium flour
• 4 large eggs
• 2 cups breadcrumbs
• Vegetable oil, for frying
• Barbecue sauce, for serving

Preparation:

1. Slice each jalapeño lengthwise, then make a small T-shaped cut across the stem end of the pod. Carefully open the pod and scrape out the seeds and membranes with a knife. Combine the jalapeños, milk, and 2 cups of water in a large bowl. Soak for 15 minutes, stirring once or twice.
2. Meanwhile, combine the cheddar, cream cheese, pulled pork, and chili powder in a bowl until evenly distributed. Drain the jalapeños and pat them dry. Stuff each pepper with 1-2 tablespoons of the cheese filling.
3. Place flour in a shallow bowl. Beat eggs with 0.5 teaspoon salt in another bowl. Place breadcrumbs in a third bowl.
4. Take the peppers one by one by the stem and roll them in flour, then dip them in beaten eggs, let the excess drip off, and roll them in breadcrumbs; dip in eggs again and roll in breadcrumbs again. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
5. In a large saucepan, heat about 2.5 cm of vegetable oil over medium heat until it reaches 150°C (300°F) on a deep-fry thermometer. Fry the jalapeños, a few at a time, turning, until golden brown, 4-5 minutes per batch.
6. Transfer to paper towels to remove excess oil. Sprinkle with salt and serve with barbecue sauce.