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Jalapeño Poppers

1/2 cup fine, dry bread crumbs

1/2 c. Crushed Corn Flakes

1 Tbsp Cilantro (I use fresh, chopped)

3 12-ounce jars whole pickled jalapeno peppers, drained

8-ounce cream cheese, softened

1/2 cup cheddar cheese, grated

1 - 2 eggs, scrambled with a fork and set aside
 

Combine first 3 ingredients in a small bowl, set aside. Split peppers down one side, cutting to but not through each end. Carefully remove seeds and pulp. Combine cheeses.

Stuff each pepper with 1 Tbsp cheese mixture. Dip in egg and roll in bread crumb/ corn flake mixture.  Freeze immediately and deep fry when ready to use.

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