INGREDIENTS:
24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
1 8 ounce cream cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cups bread crumbs

DIRECTIONS:
Cut stem end off peppers with paring knife. (wear plastic gloves!)
Carefully remove seeds and white membrane. Mix cheeses together and
stuff peppers with cheese. Heat oil in deep-fat fryer to 375* or
in large pot until oil registers 375*. Meanwhile, place eggs in
small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs;
toss to coat. Using fork, lift 1 pepper at a time out of egg,
shaking off excess. Drop into crumbs; toss to coat. Place on
sheet pan. When all peppers are coated, set aside for 15 min. to
set up and dry. Repeat 6 more times with remaining peppers. With
slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry
2-3 minutes, until golden. Remove to platter lined with paper
towels to drain. Repeat with remaining peppers. Serve immediately.