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1
Combine cream cheese, sour cream, soup mix (lipton is the best), worcestershire sauce, velveeta; mix well.
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2
Allow to sit at room temp until you are ready to fill jalapeno peppers.
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3
Mix Flour and bread crumbs together in a small bowl; set aside.
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4
Beat milk, white pepper and egg together in a small bowl; set aside.
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5
Wearing rubber gloves, slice almost through the top of each pepper, leaving the top as a flap.
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6
With a small melon scoop, remove the seeds and white pulp from each pepper.
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7
Place cream cheese mixture in a small decorating bag and with a medium 'o' tip pipe mixture into each pepper, mounding slightly at the top.
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8
Brush pepper flap with some of the egg and close flap to seal.
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9
Refrigerate peppers for 30 minutes.
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10
Dip chilled peppers in egg wash & milk then roll in cracker crumbs mixture.
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11
Next step is to place peppers in the freezer until hard frozen, about 3 hours.
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12
Just before serving, remove peppers from freezer and drop into hot 375 degree oil and fry until golden.
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13
Serve hot with a warning and fire extinguisher handy.
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14
--------------OR--------------.
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15
Slice Jalapenos into half lengthwise.
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16
Dip peppers in milk and eggs, then into combined flour and bread crumbs, turning to evenly coat all sides.
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17
Repeat to coat each pepper twice.
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18
Place on baking sheet.
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19
Freeze 5 hours or until firm.
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20
Add 6 poppers to hot oil (400F).
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21
Fry 5 minutes or until golden brown.
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22
Remove from oil; drain on paper towels.
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23
Repeat with remaining poppers.
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24
Serve immediately.
