Jalapeño Poppers

• 24 small jalapeno chilis
• 1 (8 oz.) package cream cheese, softened
• 1 cup grated cheddar cheese (4 oz.)
• 2 tablespoons chopped fresh cilantro
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup plain bread crumbs

1. Cut slit in jalapenos lengthwise with a paring knife and remove seeds. Leave stems intact.
2. In a large bowl, combine cream cheese, cheddar and cilantro, and mix well. Stuff jalapenos generously with cheese mixture.
3. Warm 2 inches of oil in a large skillet over medium-high heat until it reaches 375u0b0F.
4. Arrange 3 bowls on a counter. Place flour in one, eggs in another and bread crumbs in third. One at a time, dip jalapenos in flour, then eggs, letting excess drip off. Roll each jalapeno in bread crumbs to coat. (Poppers can be made several hours ahead up to this point. Cover and refrigerate.)
5. Fry a few peppers at a time in hot oil until golden brown, 3 to 5 minutes. Drain on paper towels. Return oil to 375u0b0F before beginning next batch. Serve warm.

chilis, cream cheese, cheddar cheese, fresh cilantro, flour, eggs, bread crumbs

Taken from www.myrecipes.com/recipe/jalapeo-poppers (may not work)