Stuffed Jalapeno Peppers

[Roxy]

Stuffed Jalapeno Peppers:

24 fresh Jalapeno Peppers-(1-1/4 lbs.)-Medium Size

1-1/2 cups Shredded Cheddar Cheese

6 cups. Vegetable Oil for frying

3 eggs, slightly beaten

2 cups breadcrumbs

Wearing plastic gloves, cut stem end off peppers with paring knife.

Carefully remove seeds and white membrane. Stuff Jalapeno Peppers with Shredded Cheddar Cheese.

Heat oil in deep-fat fryer to 375 degrees or in large pot until oil registers 375 degrees.

Meanwhile, place eggs in small bowl.

Place Bread Crumbs in shallow pan.

Drop 4 Jalapeno Peppers in eggs in small bowl.

Place bread crumbs in shallow pan.

Drop 4 Jalapeno Peppers in eggs; toss to coat.

Using a fork, lift one Jalapeno Pepper at a time, out of egg, shaking off excess.

Drop into bread crumbs; toss to coat.

Place on sheet pan.

When all Jalapeno Peppers are coated, set aside for 15 minutes to set up and dry.

Repeat 6 more times with remaining Jalapeno Peppers.

With slotted spoon, slip Jalapeno Peppers-(5-6 at a time)-into hot oil.

Fry 2-3 minutes or until golden brown.

Remove to serving platter lined with paper towels to drain.

Repeat with remaining Jalapeno Peppers.

Serve immediately with a side of Hidden Valley Ranch Dressing.