STUFFED JALAPENO PEPPERS (POPPERS)
24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 C. shredded Cheddar cheese
6 C. vegetable oil for frying
3 eggs, slightly beaten
2 C. breadcrumbs
Wearing plastic gloves, cut stem end off peppers with paring knife.
Carefully remove seeds and white membrane. Stuff peppers with cheese.
Heat oil in deep-fat fryer to 375* or in large pot until oil registers
375 degrees. 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. 24 poppers.
Note: You can also use cream cheese in place of the shredded cheddar cheese.