Jalapeno Poppers

1. 1

   Wearing rubber gloves, cut jalapenos in half lengthwise with a paring knife and remove seeds.

2. 2

   Leave stems intact.

3. 3

   In a large bowl, combine cream cheese, cheddar and cilantro, and mix well.

4. 4

   Fill half of jalapenos generously with cheese mixture; top each stuffed chili half with an empty chili half.

5. 5

   Warm 2 inches of oil in a large skillet over medium heat until it reaches 375 degrees.

6. 6

   Arrange 3 bowls on a counter.

7. 7

   Place flour in one, eggs in another and bread crumbs in third.

8. 8

   One at a time, dip chilis in flour, then eggs, letting excess drip off.

9. 9

   Roll each chili in bread crumbs to coat.

10. 10

    (Chilis can me made several hours ahead up to this point.

11. 11

    Cover and refrigerate).

12. 12

    Fry a few peppers at a time in hot oil until golden brown, 3 to 5 minutes.

13. 13

    Drain on paper towels.

14. 14

    Return oil to 375F before beginning next batch.

15. 15

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.