6 large Jalapenos
6 slices Monterey Jack or Mozzarella cheese (1/2" thick)
all purpose flour for dredging
1/4 cup vegetable oil
2 large or 3 small eggs, separated

Place peppers in a bowl and add scalding water to cover. Let stand 30 minutes to 1 hour until softened. Leave stems on and slit down one side
removing and discarding all the seeds.

Jalapeno Poppers

Place one slice of cheese inside each pepper, and dust with flour. Heat the oil.

Beat the egg yolks until thick and lemon colored. Beat the whites until they stand in peaks. Fold the yolks into the whites and dip each pepper in the
egg mixture until well coated.

Fry at once in hot oil turning once and spooning oil over the uncooked places. Cook until golden brown.Jalapeno Poppers Ingredients

16 fresh jalapeno chiles
2-1/2 cups milk
1/2 pound grated chihuahua, monterrey jack, or cream cheese
Flour for coating
1 lightly beaten egg
2-1/2 teaspoons water
1 teaspoon oil
3/4 cups dry, seasoned bread crumbs
Oil for deep frying

Instructions
Carefully make a lengthwise slit up the side of each chile and remove the seed sack. Cover the jalapenos with milk and soak overnight in the refrigerator. Drain,
rinse and fill each chile with cheese. Coat each one lightly with flour (this helps the
coating adhere). Mix together the egg, water and oil and dip each chile in the mixture, then in the crumbs. Make sure all the surface is coated with crumbs; gently pat any loose crumbs into place. Place the chiles on a rack, to dry at room temperature for 15-20 minutes before frying. This is important, because otherwise the coating will come off while frying. Deep fry the chiles in hot oil until golden brown, drain on paper towels and serve hot.