Shelly's Recipe

SMOKY CHEDDAR JALAPENO POPPERS

Category: Deep Fried

1 lb medium jalapeno peppers (about 16 medium)
2 cups shredded smoky cheddar cheese
1 (8-oz) pkg cream cheese, softened
1 garlic clove, finely minced (optional)
1/4 tsp onion powder
1/4 to 1/2 tsp seasoned salt
Fresh ground black pepper
2 small eggs, lightly beaten
2 tbsp milk
1 cup flour (seasoned with 1/2 tsp seasoned salt, 1/2 tsp fresh ground black pepper and 1/2 tsp garlic powder)
2 cups fine ground dry breadcrumbs
Oil for deep- frying

Slice the tops off each pepper then discard. Cut in half lengthwise and scrape out the seeds and all membranes.

In a medium bowl combine cream cheese with garlic, smoky cheddar cheese, onion powder, seasoned salt and black pepper; mix until well combined.

Using a small spoon or a knife fill each pepper boat with cream cheese mixture. Press the halves back together and scrape off any excess cheese from the top using the flat end of a butter knife. Place onto a tray and freeze for 20 minutes.

In the meantime prepare your breading station lined up with 3 bowls and heat oil to 360. In one bowl place the eggs mixed with milk. Second bowl the flour mixture. Third bowl the dry breadcrumbs.

Dip each stuffed pepper firstly into the egg/milk mixture (allowing excess to drip off). Coat into the flour especially where the cheese is exposed. (This will help the cheese to stay inside while frying.) Dip into the egg mixture again. Then coat into the breadcrumbs (have all your peppers coated before starting to fry).

Gently using a slotted spoon place each pepper into the hot oil; fry about 4 at a time, removing when golden brown. Drain on a rack and sprinkle with a small amount more of seasoned salt while still hot,

NOTE: These are great served with ranch dressing.