My Jalapeno Popper Surprise!

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 12 medium fresh jalapeno peppers, cut in half lengthwise, seeded
• 8 ounces cream cheese, softened
• 2 tablespoons sour cream
• 2 tablespoons dry onion soup mix (lipton soup mix)
• 1 teaspoon worcestershire sauce
• 1/4 velveeta cheese
• 1 egg, beaten
• 1/2 cup milk
• 1/8 teaspoon pepper
• 1 cup flour
• 1/2 cup seasoned dry bread crumb
• peanut oil (for frying)

Recipe

• 1 combine cream cheese, sour cream, soup mix (lipton is the best), worcestershire sauce, velveeta; mix well.
• 2 allow to sit at room temp until you are ready to fill jalapeno peppers.
• 3 mix flour and bread crumbs together in a small bowl; set aside.
• 4 beat milk, pepper and egg together in a small bowl; set aside.
• 5 wearing rubber gloves, slice almost through the top of each pepper, leaving the top as a flap. with a small melon scoop, remove the seeds and pulp from each pepper.
• 6 place cream cheese mixture in a small decorating bag and with a medium 'o' tip pipe mixture into each pepper, mounding slightly at the top. brush pepper flap with some of the egg and close flap to seal.
• 7 refrigerate peppers for 30 minutes. dip chilled peppers in egg wash & milk then roll in cracker crumbs mixture.
• 8 next step is to place peppers in the freezer until hard frozen, about 3 hours.
• 9 just before serving, remove peppers from freezer and drop into hot 375 degree oil and fry until golden.
• 10 serve hot with a warning and fire extinguisher handy.
• 11 --------------or--------------.
• 12 slice jalapenos into half lengthwise.
• 13 dip peppers in milk and eggs, then into combined flour and bread crumbs, turning to evenly coat all sides.
• 14 repeat to coat each pepper twice.
• 15 place on baking sheet.
• 16 freeze 5 hours or until firm.
• 17 add 6 poppers to hot oil (400°f). fry 5 minutes or until golden brown.
• 18 remove from oil; drain on paper towels.
• 19 repeat with remaining poppers.
• 20 serve immediately.