This recipe is an adaptation from a recipe featured in Saveur no. 144.
I made these jalepenos uniquely my own by adding Pecorino Romano and Monterey Jack and Colby blend as well as fresh cooked chorizo. I also added smoked paprika and roasted coriander for intensity and complexity. Further, I serve these Jalepenos with a sweet chili sauce for a superb counter-balance to the fiery hotness overall. Once you pop, your taste buds won't let you stop!!!
Place rack in oven in position closest to the element. Heat broiler to high. Coat jalepenos with oil by tossing together. Line baking pan with foil and arrange jalepenos evenly. Broil until charred on all sides. Turn as needed. about 15 minutes.
Next, preheat small saucepan to medium high and cook the chorizo until done -about 5 minutes, stirring often. Drain on paper towels and allow to cool.
Meanwhile, in a food processor, combine cheeses, cream, and next 4 spices until well blended. Add kosher salt and pepper to taste.
Gently fold cooked chorizo into cheeses.
Transfer to pastry bag or resealable storage bag. If using a pastry bag, fit with 3/8inch plain tip. If using a resealable bag, press cheese mixture towards one corner and fold bag onto itself, then snip about 1/4 of an inch off that corner when ready to use.
Refrigerate bag to chill the filling for at least 30 minutes. Meanwhile prepare the jalepenos for stuffing.
Cut 1/4 inch off tips of peppers and grout out the ribs and most of the seeds. Use a paring knife. I found that using drinking straws to hollow out jalepenos worked well.
Pour 2" of oil into a 6-qt.Dutch oven and heat over Medium-high heat
to 330* F.
Place flour, eggs and bread crumbs into 3 separate shallow containers and season each with salt and pepper to taste. Toss peppers in flour, dusting excess, then coat with egg. Roll individually in bread crumbs until evenly coated.
Fry peppers in batches until golden brown and filling is melty, about 3 minutes. Drain on paper towels before plating.