Jalapeño Poppers

• 11/2 cups shredded mixed cheese, such as; cheddar, Monterey jack
• 3 oz cream cheese
• sea salt
• freshly ground black pepper
• 12 jalapeno peppers
• 3 large eggs
• 1/2 cup all-purpose flour
• 11/2 cups fine unseasoned breadcrumbs
• about 3 cups vegetable oil

1. Stir together the cheeses and cream cheese with 1/4 teaspoon each salt and pepper.
2. Make a long cut down the length of the pepper and a short cut crosswise near the top of the pepper in the shape of a T. With the tip of a paring knife, remove the seeds and ribs from the peppers. Fill each pepper with some of the cheese mixture, squeezing the peppers shut.
3. Beat the eggs in a bowl with 1/2 teaspoon salt. Place the flour on a plate. Place the breadcrumbs in another bowl. Heat the oil in a heavy pot to 375u0b0F.
4. Dip a pepper in the egg mixture, then roll in the flour. Dip the pepper in the egg mixture again, then roll in the breadcrumbs. Repeat with the remaining peppers. Fry the peppers in batches until the breadcrumbs are browned and the cheese is melted, about 5 minutes per batch. Drain the poppers on paper towels, then serve hot.

mixed cheese, cream cheese, salt, freshly ground black pepper, peppers, eggs, allpurpose, breadcrumbs, vegetable oil

Taken from www.epicurious.com/recipes/member/views/jalapeno-poppers-51839551 (may not work)