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1
With a paring knife, cut a slit down the length of each pepper, leaving the stem intact.
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2
If you would like to keep the heat to a more tolerable level, remove the seeds from the jalapeno.
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3
In a medium mixing bowl, combine the cream cheese, Monterey Jack, and cumin.
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4
Crumble the cooked bacon into the bowl and mix together well.
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5
Spoon the mixture into a large piping bag or resealable plastic bag.
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6
If you are using a resealable plastic bag, cut one corner off to make a mock piping bag, making sure the hole formed is large enough to allow the pieces of bacon through.
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7
Fill each jalapeno with the cheese mixture.
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8
Set aside.
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9
Preheat the oven to 200F.
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10
Prepare the deep fryer by filling with oil to the manufacturers suggested fill level.
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11
(Alternately, a cast-iron or other wide heavy-duty pan can be used; fill with oil to a depth of 2 to 3 inches, but no more than halfway up the side of the pan.)
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12
Heat the oil to 375F.
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13
In a bowl or baking dish, combine the milk, egg, and 1/2 cup of the flour.
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14
In a separate bowl, mix together the remaining 1/4 cup flour, the panko bread crumbs, garlic powder, salt, and pepper.
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15
Dip each stuffed pepper into the wet mixture, then dredge them lightly in the dry mix, pressing to get the breading to stick.
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16
Fry the jalapenos in batches for 2 to 4 minutes, until crispy and golden brown.
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17
Be careful not to crowd the pan, as this will lower the temperature of the oil significantly and result in soggy jalapeno poppers.
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18
Keep the cooked peppers on a wire rack set over a baking sheet (or on a foillined baking sheet) in the preheated oven until they have all been fried.
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19
Serve hot.
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20
Instead of frying, you can mist your poppers lightly with vegetable oil and bake them on an aluminum foillined baking sheet in a preheated 425F oven for 15 to 20 minutes, or until golden brown.
