FoodFoodFood - Tailgait Loaded Jalapeno Poppers

Makes 2 dozen.

•1 (8-ounce) package cream cheese, softened
•1 cup shredded sharp Cheddar cheese
•3 tablespoons bacon bits
•12 fresh jalapeno peppers, split in half lengthwise, cutting through stems, seeds removed
•1/3 cup all-purpose flour
•2 eggs, lightly beaten
•1/2 cup bread crumbs
•Vegetable oil for frying

Instructions

1.In a medium bowl, combine cream cheese, Cheddar cheese, and bacon bits. Firmly press a heaping teaspoonful of cheese mixture into each pepper half. Cover and chill 1 hour.

2.Place flour, eggs, and bread crumbs in 3 separate shallow dishes. Dip stuffed pepper halves into flour, then eggs, then bread crumbs, coating thoroughly with each.

3.Fill a large saucepan or soup pot with 2 inches of oil and heat over medium-high heat until hot but not smoking. Carefully fry a few peppers at a time, 1 to 3 minutes, or until golden. Drain on paper towels and serve immediately.