Stuffed Jalapeno Poppers
- 24 fresh jalapeno peppers
- 1 1/2 cup shredded cheddar cheese
- 1 8 oz cream cheese
- 6 cups veggie oil for frying
- 3 eggs, slightly beaten
- 2 cups bread crumbs
Cut stem off peppers with paring knife. 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 a small bowl. Place crumbs in a 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 minutes 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.