Jalapeno Poppers
Yield: 10 Servings
Posted to JEWISH-FOOD digest by Nancy Berry on Nov 17, 1998

10 fresh green and/or red jalapeno peppers;
1 c shredded cheddar cheese; (8 oz.)
4 oz cream cheese; softened
1/2 tsp dried Italian seasoning
1 eggs
1/8 c milk
1/2 c flour; for dredging
1/2 c seasoned bread crumbs; or more

Set aside. Cut each pepper in half lengthwise. Remove seeds and membranes*. When removing the stem, be sure to leave tops intact as to form a bowl. Stir together cheddar cheese, cream cheese, and Italian seasoning in a medium mixing bowl! Spoon some of the cheese mixture into each pepper half, slightly mounding it. Beat together eggs and milk in a small mixing bowl. Dip each pepper into flour mixture, then dip each pepper into egg mixture and roll in bread crumbs! Shake off crumbs, then dip in egg and bread crumbs one more time. Place pepper halves, filled side up, on a large baking sheet covered with foil. Bake at 350 for 25-30 minutes or till tender and heated through. Serve with guacamole or sour cream if desired. Makes 20 poppers. If you should decide to deep fry, make sure poppers are well chilled so the cheese doesn't ooze all over your fryer.

NOTES : These are very good! The "batter" using the bread crumbs is a bit messy. Use a fork to spear peppers and dredge though the egg, flour and bread crumbs accordingly. Also can be made a day ahead.