STUFFED JALAPENO POPPERS

These will be great to have durin the holidays..

 

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 mins until golden. Remove to platter lined with paper towels to
drain. Repeat with remaining peppers. Serve immediately. Yield: 24
poppers