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

1. Blanch the peppers in boiling water and set aside on paper towels to dry.

2. In a medium bowl, mix cream cheese and cheddar cheese. Spoon this mixture into the pepper halves. Refrigerate until solid

3. 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.

4. Dip the peppers in the milk again and then into the bread crumbs. Allow them to dry.

5. Heat the oil to 365 and deep fry 2-3 minutes until golden brown. Remove and let drain on a paper towel.

6. Can be refrigerated until frying time! And it works best to so!

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