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Jalapeno Poppers

24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cup bread crumbs

Wearing plastic gloves, cut stem end off peppers with paring knife.
Carefully remove seeds and white membrane. Stuff peppers with
cheese.

Heat oil in deep-fat fryer to 375F or in large pot until oil
registers 375F. Meanwhile, place eggs in small bowl. Place crumbs
in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork,
lift 1 pepper at a time out of egg, shaking off excess. Drop into
crumbs; toss to coat. Place on sheet pan. When all peppers are
coated, set aside for 15 min. to set up and dry. Repeat 6 more
times with remaining peppers. With slotted spoon, slip peppers,
5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. remove
to platter lined with paper toweling to drain. repeat with remaining
peppers. Serve immediately. 24 poppers.

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3 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Not so good, July 24, 2005 - 12:42 PM
Reviewer: Anonymous from North Carolina, USA
This recipe was labor intensive. The bread crumbs did not provide adequate breading and the overall appearance was not good. The taste was bland because of a lack of seasoning.

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