Jalapeno Poppers                    


Ingredients:
16 fresh jalapeno chiles
2-1/2 cups milk
1/2 pound grated Chihuahua, Monterrey jack, or cream cheese
Flour for coating
1 lightly beaten egg
2-1/2 teaspoons water
1 teaspoon oil
3/4 cups dry, seasoned bread crumbs
Oil for deep frying

Method:
Carefully make a lengthwise slit up the side of each Chile and remove the seed sack. Cover the jalapenos with milk and soak overnight in the refrigerator. Drain, rinse and fill each Chile with cheese. Coat each one lightly with flour (this helps the coating adhere). Mix together the egg, water and oil and dip each Chile in the mixture, then in the crumbs. Make sure all the surface is coated with crumbs; gently pat any loose crumbs into place. Place the chiles on a rack, to dry at room temperature for 15-20 minutes before frying. This is important, because otherwise the coating will come off while frying. Deep fry the chiles in hot oil until golden brown, drain on paper towels and serve hot.