List of Ingredients
about 2 dozen fresh jalapeņo peppers
about 3/4 - 1 pound monterey jack cheese (or cheese of your choice including cream cheese)
1/2 cup flour
3 eggs, beaten with 1 tablespoon milk
2 cups bread crumbs (Low Carbers can substitute crushed pork rinds)
oil for frying
Be sure to wear gloves or even plastic bags when working with jalapenos. Remove top of jalapeņo peppers. Scoop out seeds keeping peppers whole. Set aside.
Cut cheese into pieces sized to fit inside the jalapeņos. Place a strip of cheese into each pepper. Coat each pepper with flour.
Place bread crumbs (or crushed pork rinds) into a shallow bowl. Dip each pepper into egg mixture and then roll in crumbs making sure they are completely coated. Repeat. (The double coating helps prevent cheese from leaking when cooked.) Arrange peppers in a single layer on a plate. Place in freezer for at least 30 minutes to help set the coating.
Heat oil to 375°. Fry peppers a few at a time until golden brown. Drain on paper and serve warm.