Cheddar Cheese Jalapeno Poppers
24 jalapeño peppers (medium size)
1 1/2 cups shredded cheddar cheese
3 eggs slightly beaten
2 cups bread crumbs
6 cups vegetable oil for frying
Wearing plastic gloves, cut the stem end off of the peppers. Carefully remove the seeds and white membrane and stuff the peppers with cheese.
Heat the oil to 375°F in a deep fryer or large pot.
Create a breading station by placing the eggs in a small bowl and the bread crumbs in a shallow pan.
Drop 4 peppers into the eggs and toss to coat. Using a fork, lift 1 pepper at a time out of the eggs and shake off the excess.
Drop the egg-coated pepper into the breadcrumbs and toss to coat. Place the breaded pepper on a sheet pan and repeat with the remaining peppers. When all the peppers are coated, let them sit to dry for 15 minutes.
With a slotted spoon, place the peppers, a few at a time, into the hot oil and fry for 2 to 3 minutes, until golden. Transfer the fried peppers to a platter lined with paper towels to drain. Repeat with the remaining peppers. Serve immediately.