Family Tested & Approved
cream cheese, room temperature
all purpose flour for dredging
Cut the stem end off the jalapenos and Slice them in half lengthwise.
Using a spoon, scrape all the seeds out. If you like a little heat you can leave some or all of the membranes in there.
Mix together the cream cheese and cheddar cheese until well blended.
Stuff each pepper with about a tablespoon of the cream cheese mixture.
Whisk together the egg and milk, then dip the peppers in the mixture and dredge in the flour. Let the coated peppers rest for about 10 minutes. Don't skip this step, or the coating won't stick.
Preheat oil to 350 degrees.
After 10 minutes has passed, dip the peppers back into the egg/milk mixture and coat with the breadcrumbs.
Fry poppers in batches for 1-2 minutes until golden brown. If you fry them much longer, the cheese will begin to ooze out, so keep an eye on them.