Description
A crisp shell shatters to reveal warm, creamy cheese mingled with fiery jalapeño and sweet onion. Each bite balances crunchy panko, smoky paprika, and a kick of heat that thrills your taste buds.
Ingredients
- 2 large onions
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- 2 pieces jalapeño peppers
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup all purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups panko breadcrumbs
- 1/2 tsp cayenne pepper
- 4 cups vegetable oil
Instructions
- Peel and slice the onions crosswise into 1/2 inch rings then carefully separate the rings.
- In a bowl combine the cream cheese shredded cheddar diced jalapeño peppers garlic powder onion powder smoked paprika salt black pepper and cayenne pepper until smooth.
- Spoon about a teaspoon of the filling into each onion ring then sandwich a smaller ring inside a larger one to encase the filling.
- Set up a dredging station with the all purpose flour in one bowl the beaten eggs mixed with milk in a second bowl and the panko breadcrumbs in a third bowl.
- Dredge each stuffed ring first in flour shaking off excess then dip into the egg wash and finally coat evenly with panko breadcrumbs.
- Heat the vegetable oil in a deep fryer or heavy bottomed pot to 350°F or 175°C and fry the rings in batches until golden brown and crispy about 2 to 3 minutes per side.
- Remove the onion rings with a slotted spoon and drain on paper towels then serve hot.
Notes
- For extra heat leave the jalapeño seeds intact
- Bake instead of fry at 400°F for 15 to 20 minutes for a lighter version
- Use toothpicks to secure rings if needed and remove them before serving
- Serve with ranch or spicy aioli for dipping