Cream Cheesey Jalapeno Poppers

• 5 large and fresh jalapenos, cleaned, halved and seeds removed
• 1/2 lb (.2 kg). cream cheese, cubed
• 2 eggs, beaten
• 2/3 cup (150 ml) self rising flour
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) sugar
• 1/2 tsp (2 ml) garlic powder
• dash of paprika, onion powder and black pepper
• 1/2 cup (125 ml) crushed corn flakes
• oil
• salsa
• ranch dressing

1. Fill saucepan half full with water and bring to boil.
2. Boil jalapeno slices for 10 to 15 minutes and dry.
3. Fill with cream cheese.
4. Combine eggs with a pinch of salt and 1 tsp (5 ml) oil; reserve.
5. In another shallow bowl, mix flour and the seasonings listed; reserve.
6. Put the crushed corn flakes in seperate shallow bowl.
7. Start the battering process by dipping each cream cheese filled jalapeno half first in the egg, then the flour then the corn flakes, to get a good heavy coating all over.
8. When done, freeze the jalapenos for two hours.
9. Deep fry in 350 degree (175 C.) oil until golden brown and crunchy and the cheese is melted.
10. serve hot with salsa and Ranch dressing.

fresh jalapenos, cream cheese, eggs, flour, salt, sugar, garlic, paprika, corn flakes, oil, salsa, ranch dressing

Taken from online-cookbook.com/goto/cook/rpage/000B41 (may not work)