Stuffed Jalapeno Poppers

24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
1 8 ounce cream cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cups bread crumbs

Cut stem end off peppers with paring knife. (wear plastic gloves!)
Carefully remove seeds and white membrane. Mix cheeses together and stuff
peppers with cheese. Heat oil in deep-fat fryer to 375* or in large pot
until oil registers 375*. Meanwhile, place eggs in small bowl. Place
crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork,
lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs;
toss to coat. Place on sheet pan. When all peppers are coated, set aside
for 15 min. to set up and dry. Repeat 6 more times with remaining
peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil.
Fry 2-3 minutes, until golden. Remove to platter lined with paper towels
to drain. Repeat with remaining peppers. Serve immediately.

Yield: 24 poppers
Category: Appetizers
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