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Jalapeno Poppers

24 fresh jalapeno peppers
1-1/2 cups shredded cheddar cheese
6 cups vege. oil, for frying
3 eggs, slightly beaten
2 cups bread crumbs

Wearing plastic gloves, cut stem end off jalapeno peppers with
paring knife. Carefully remove seeds and white membrane. Stuff
peppers with cheese. Heat oil in deep-fat fryer or large pot to
375. Meanwhile, place eggs in small bowl. Place crubs in shalow
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 minutes to set up and dry. Repeat with remaining
peppers. With slotted spoon, slip peppers, 5 ot 6 at a time, into
hot oil. Fry 2 to 3 minutes, until golden. Remove to platter
lined with peper toweling to drain. Repeat with remaining peppers.
Serve immediately.

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