Wash jalapeños, cut off stem end about 1/4 inch from end, then slice pepper in half. Remove all seeds, and interior structure, rinse in water. Pro tip - OUCH! be very careful handling the peppers and make sure not to touch your eyes, face or body. Make sure to wash your hands and work surfaces thoroughly.
in a small bowl mix together cheeses, onion, chili, onion, and garlic powders. Knead by hand to combine, and add red onion and cilantro.
Roll about 1oz of mixture into a ball in your hands, then shape it into a lozenge shape. Place into 1/2 of the jalapeño. Repeat until all pepper halves are filled.
Place flour and panko onto separate plates. Add 1 Tbs of Magique to the panko, and mix.
Place oil into a medium saucepan, and heat to medium-hot. When you drop a tiny bit of flour into the oil and it bubbles, the oil is ready.
Take a stuffed pepper, and roll in flour to coat, then carefully dip into the egg. Finally, place in the panko to cover completely.
Using a slotted spoon, gently place the pepper into the oil to fry, about 2 minutes till golden brown.
Remove from oil and drain on paper towels. Plate and garnish with extra cilantro leaves and a generous sprinkling of Sel Magique. Enjoy!
We love being bad and serving with blue cheese dip
