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1
In a deep-fryer or heavy-bottomed stock pot add enough oil to come 1/3 of the way up the sides of the pan.
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2
Heat oil to 370 degrees F over medium heat.
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3
Cut a slit lengthwise in each pepper down 1 side to create a pocket.
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4
Leave stem intact and remove seeds if desired.
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5
Combine cream cheese, Monterey Jack, crumbled bacon, and Essence.
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6
Place mixture in a zip-top plastic bag or large piping bag.
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7
(If using a zip-top plastic bag, cut and remove 1 corner of the bag, large enough so that the bacon will squeeze through.)
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8
Squeeze mixture to the bottom of the bag and fill each pepper with as much of the cream cheese mixture as will fit.
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9
Press slit edges of the pepper together to seal.
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10
In a small bowl, combine 1/2 cup flour, milk and egg.
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11
Place remaining 3 tablespoons flour, panko crumbs, and 1/2 teaspoon of Essence in a shallow bowl or plate, and stir to combine.
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12
Working in batches, dip stuffed jalapenos into the milk batter and then roll in the panko mixture, pressing to coat.
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13
Working in batches, if necessary, gently place jalapenos in preheated oil and fry until golden brown, 1 to 2 minutes.
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14
Remove from the oil and drain on a paper-towel lined plate.
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15
Cool slightly before serving, as the cheese is extremely hot.
