Ingredients:
12 jalapeno poppers
4 ounces cream cheese (room temperature)
2 ounces cheddar cheese (grated)
1/4 cup flour
1 egg (lightly beaten)
1/2 cup panko bread crumbs
oil for frying
Directions:
Roast the jalapeno peppers in a preheated 450 F. oven until browned on all sides.
Place in a bowl sealed with plastic wrap and let cool.
Squeeze the skins off of the peppers.
Slice a slit down one side of the pepper and scoop out the seeds.
Mix the cream cheese and cheddar cheese in a bowl.
Stuff the pepper with the cheese.
Dredge the pepper in the flour, dip them in the egg and dredge them in the bread crumbs.
Fry in oil until golden brown.