- 12 jalapeno peppers, sliced in half lengthwise, seeds removed
- 8 ounces cream cheese, room temperature
- 2 eggs, beaten
- 2 tablespoons water
- dash salt
- 1 cup plain dry breadcrumbs
- oil for deep frying
Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours.
Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.