Homemade Jalapeño Poppers

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2 tbsp. canola oil, plus more for frying

18 jalapeños

1½ cups (4 oz.) shredded cheddar

½ cup (2 oz.) shredded Monterey Jack

½ cup (1 oz.) finely grated Parmesan

¼ cup heavy cream

1 tsp. Dijon mustard

½ tsp. ground cumin

¼ tsp. ground coriander

¼ tsp. cayenne pepper

¼ tsp. paprika

Kosher salt and freshly ground black pepper, to taste

1 cup flour

2 eggs, lightly beaten

1 cup plain bread crumbs

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