BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 18 2011
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature
2 eggs, beaten
2 tablespoons water
1 cup plain dry breadcrumbs
oil for deep frying
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip the jalapeno peppers into egg mixture and then into the breadcrumbs to coat them. Place the coated peppers on a cookie sheet and freeze for 2 hours.
Heat oil in deep fryer to 370F. Deep-fry the peppers in batches for about 3 minutes, or until golden brown. Transfer the jalapeno pepper poppers to paper towels to drain. Cool slightly before eating, they will be hot!