
12 medium jalapenos
3/4 cup Pimento Cheese, recipe follows
1 cup fine breadcrumbs
1 teaspoon Italian seasoning
3 eggs, beaten
Canola oil, for pan-frying
Kosher salt
Pimento Cheese:
115g cream cheese, room temperature
56g sharp Cheddar, shredded
1/2 teaspoon garlic powder or chopped fresh garlic
2 tablespoons chopped roasted red pepper
Kosher salt and freshly ground black pepper