Stuffed Jalapenos
Combine cream cheese, cheddar, and salsa until it looks, feels, and tastes right. It should be firm enough to keep its shape and not be runny.
Cut each jalapeno down the middle, keeping the stem intact. Remove the seeds and stuff from inside each pepper.
Stuff each pepper with the cheese mixture, and close up.
Mix the eggs with a tiny bit of milk.
Drag each stuffed pepper through the egg mixture, the roll it in the flour, then drag through the egg mixture again, and roll it in the bread crumbs. Drag each pepper through the egg mixture a third time, and roll in the flour again, drag them through the egg mixture a fourtth time, then roll them in the bread crumbs a second and last time.
Freeze the peppers, preferably using wax paper so they don't stick together. This allows the peppers to expand.
The next day, heat some oil to 185 degrees. Deep fry the peppers about three minutes, until done. I like to serve with barbecue sauce.
Serves: ??
Preparation time: 90 minutes (start preparing a day in advance)