My Jalapeno Popper Surprise!

Ingredients

• 12 medium fresh jalapeno peppers
• cut in half lengthwise
• seeded
• 8 ounces cream cheese
• softened
• 2 tablespoons sour cream
• 2 tablespoons dry onion soup mix (lipton soup mix)
• 1 teaspoon Worcestershire sauce
• 14 Velveeta cheese
• 1 egg
• beaten
• 12 cup milk
• 18 teaspoon white pepper
• 1 cup flour
• 12 cup seasoned dry bread crumb
• peanut oil (for frying)

Instructions

1. Combine cream cheese, sour cream, soup mix (lipton is the best), worcestershire sauce, velveeta; mix well.
2. Allow to sit at room temp until you are ready to fill jalapeno peppers.
3. Mix Flour and bread crumbs together in a small bowl; set aside.
4. Beat milk, white pepper and egg together in a small bowl; set aside.
5. Wearing rubber gloves, slice almost through the top of each pepper, leaving the top as a flap.
6. With a small melon scoop, remove the seeds and white pulp from each pepper.
7. Place cream cheese mixture in a small decorating bag and with a medium 'o' tip pipe mixture into each pepper, mounding slightly at the top.
8. Brush pepper flap with some of the egg and close flap to seal.
9. Refrigerate peppers for 30 minutes.
10. Dip chilled peppers in egg wash & milk then roll in cracker crumbs mixture.
11. Next step is to place peppers in the freezer until hard frozen, about 3 hours.
12. Just before serving, remove peppers from freezer and drop into hot 375 degree oil and fry until golden.
13. Serve hot with a warning and fire extinguisher handy.
14. --------------OR--------------.
15. Slice Jalapenos into half lengthwise.
16. Dip peppers in milk and eggs, then into combined flour and bread crumbs, turning to evenly coat all sides.
17. Repeat to coat each pepper twice.
18. Place on baking sheet.
19. Freeze 5 hours or until firm.
20. Add 6 poppers to hot oil (400F).
21. Fry 5 minutes or until golden brown.
22. Remove from oil; drain on paper towels.
23. Repeat with remaining poppers.
24. Serve immediately.