Jalapeno Poppers

• 2 jars (11-1/2 ounces each) jalapeno peppers
• 1 package (8 ounces) cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon dried parsley flakes
• 2 teaspoons garlic salt
• 2 teaspoons paprika
• 1/4 cup all-purpose flour
• 3 large eggs
• 1 cup crushed cornflakes
• 1/2 cup dry bread crumbs
• Oil for frying
• 1/4 cup mayonnaise
• 1/4 cup prepared Russian salad dressing
• 1 teaspoon prepared horseradish
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• Dash Louisiana-style hot sauce

1. Select 12-16 large jalapenos from jars; pat dry with paper towels (refrigerate any remaining jalapenos for another use). Remove stems from jalapenos; cut a lengthwise slit on one side. Discard seeds. In a small bowl, combine the cheeses, parsley, garlic salt and paprika. Pipe or stuff into each pepper.
2. Place flour in a shallow bowl. In another shallow bowl, lightly beat the eggs. In a separate bowl, combine cornflakes and bread crumbs. Roll jalapenos in flour, dip in eggs, then roll in crumbs. Dip again in eggs, then roll in crumbs to completely coat.
3. In an electric skillet, heat 1/4 in. of oil to 375u0b0. Fry peppers, a few at a time, for 30-60 seconds or until lightly browned. Drain on paper towels. In a small bowl, combine sauce ingredients. Serve with warm peppers.

jalapeno peppers, cream cheese, cheddar cheese, parmesan cheese, parsley flakes, garlic salt, paprika, allpurpose, eggs, cornflakes, bread crumbs, mayonnaise, salad dressing, horseradish, parsley flakes, pepper, salt, hot sauce

Taken from www.tasteofhome.com/recipes/jalapeno-poppers/ (may not work)