Ingredients
- 12 ounces cream cheese, softened
- 1 (8 oz) package shredded cheddar cheese
- 12 ounces jalapenos, seeded and halved
- 1 cup milk
- 1 cup flour
- 1 cup dry bread crumbs
- 2 quarts oil for frying
Directions
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Blanch the peppers in boiling water and set aside on paper towels to dry.
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In a medium bowl, mix cream cheese and cheddar cheese. Spoon this mixture into the pepper halves. Refrigerate until solid
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Put the milk and flour into two separate bowls. Dip the pepper halves into the milk and then into the flour. Allow peppers to dry for about 10 minutes.
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Dip the peppers in the milk again and then into the bread crumbs. Allow them to dry.
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Heat the oil to 365 and deep fry 2-3 minutes until golden brown. Remove and let drain on a paper towel.
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Can be refrigerated until frying time! And it works best to so!