Cheesy Taco Jalapeño Poppers With Cilantro-Lime Crema

1. 1

   Preheat oven to 400u00b0F. Starting about 1/4-inch from stem, split jalapenos lengthwise, keeping halves intact near stem. Remove seeds with a spoon, and discard. Place jalapenos in a single layer on an aluminum foil-lined baking sheet. Bake in preheated oven until slightly tender, about 15 minutes.

2. 2

   Heat a medium non stick skillet over medium. Add beef, taco sauce, and taco seasoning to hot skillet, and cook, stirring occasionally, until beef is cooked through, 7 to 8 minutes. Reduce heat to low, and stir in cream cheese and colby-Jack. Cook, stirring often, until cheese is melted, about 2 minutes. Remove from heat.

3. 3

   Pour oil to a depth of 3 inches into a large Dutch oven; heat over medium to 350u00b0F.

4. 4

   Fill each jalapeno with about 1/2 tablespoon of the beef mixture (or enough to fill jalapeno); secure ends together with a wooden pick.

5. 5

   Stir together cornmeal, flour, kosher salt, and baking powder in a medium bowl. Stir together buttermilk, whole milk, and egg in a small bowl. Whisk buttermilk mixture into cornmeal mixture until just combined.

6. 6

   Submerge 5 or 6 filled jalapenos in cornmeal mixture, and carefully place in hot oil. Fry jalapenos until golden brown, 5 to 7 minutes. (Adjust heat to maintain 350u00b0F while frying.) Place on a wire rack, and immediately sprinkle with coarse salt. Repeat with remaining filled jalapenos. Serve with

7. 7

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* Per serving · 4 servings · Values may vary.