Gluten-Free Jalapeño Poppers

Ingredients

• 12 jalapeño peppers
• 8 ounces cream cheese, at room temperature
• 4 ounces cheddar cheese, shredded
• 3 slices cooked bacon, crumbled
• 2 scallions, white part only, chopped
• 1 cup white rice flour
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1 cup finely ground gluten-free bread crumbs
• For frying:
• 2 quarts vegetable oil

Directions

1. Cut each pepper lengthwise from the tip toward the stem, stopping when you are 3/4 of the way through. Hold the peppers under cool running water and use the handle of a spoon to scrape out the seeds and ribs, being careful not to tear them open. Wearing gloves is smart here, and avoid touching your face or eyes.
2. In a small bowl, blend the cream cheese, cheddar, bacon, and scallions until evenly combined. Set up a pastry bag with a #12 round tip, or snip a medium-size opening in a disposable bag, then add the filling. Pipe the mixture into the peppers, and if any escapes, blot it off with a paper towel.
3. Put the peppers in the freezer for 10 minutes. Arrange 3 pie pans or rimmed plates on the counter. Add the white rice flour, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to the first dish, and mix with a fork. In the second dish, whisk the eggs. In the third dish, stir together the bread crumbs, 1/2 teaspoon salt, and 3/4 teaspoon pepper.
4. Working with 1 pepper at a time, coat it all over in the white rice flour mixture. Dip it in the eggs, then cover it with bread crumbs. Dip it back into the eggs, then finish with another coating of bread crumbs. Check that the pepper is fully covered, with no exposed patches.
5. Set the coated peppers on a large plate and freeze them again for 10 minutes. Heat the oil in a heavy-bottomed Dutch oven to 375 degrees F. Fry the peppers 2 or 3 at a time until they are golden brown, about 3 minutes. Move them to a paper towel-lined plate and sprinkle with salt. Let them cool for a few minutes before serving, since the filling will be very hot.