Fried Cheesy Jalapeño Poppers

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A Cozy Kitchen


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3 cups canola oil

16 jalapeños

6 ounces cream cheese, room temperature

1 3/4 cup Monterey Jack, shredded finely

1/4 teaspoon cumin powder

Pinch of kosher salt

Pinch of freshly ground pepper

1/2 cup all-purpose flour

3 large eggs, lightly beaten

2 cups panko bread crumbs

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