• 24 fresh jalapeno peppers (1 1/4 lb) medium size
• 1 1/2 cup shredded Cheddar cheese
• 6 cup vegetable oil for frying
• 3 eggs, slightly beaten
• 2 cup bread crumbs

Carefully remove seeds and white membrane. Stuff peppers with cheese.
Heat oil in deep-fat fryer to 375* or in large pot until oil registers 375*.
Meanwhile, place eggs in small bowl.
Place crumbs in shallow pan.
Drop 4 peppers in eggs; toss to coat.
Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat.
Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers.
With slotted spoon, slip peppers, 5-6 at a time, into hot oil.
Fry 2-3 minutes, until golden. remove to platter lined with paper towel to drain. repeat with remaining peppers.