Smoky Cheddar Jalapeno Poppers

Step 1: Slice the tops off each pepper then discard, then slice in half lengthwise and scrape out the seeds and all membranes.

Step 2: In a medium bowl combine cream cheese with garlic, smoky cheddar cheese, onion powder, seasoned salt and black pepper; mix until well combined.

Step 3: Using a small spoon or a knife fill each pepper “boat” with cream cheese mixture.

Step 4: Press the halves back together and scrape off any excess cheese from the top using the flat end of a butter knife.

Step 5: Place onto a tray and freeze for 20 minutes.

Step 6: In the meantime prepare your breading station lined up with 3 bowls and heat oil to 360 degrees.

Step 7: In one bowl place the eggs mixed with milk. Second bowl the flour mixture. Third bowl the dry breadcrumbs. 1) dip each stuffed pepper firstly into the egg/milk mixture (allowing excess to drip off). 2) coat into the flour especially where the cheese is exposed ( this will help the cheese to stay inside while frying). 3) dip into the egg mixture again. 4) then lastly coat into the breadcrumbs (have all your peppers coated before starting to fry).

Step 8: Gently using a slotted spoon place each pepper into the hot oil; fry about four at a time, removing when golden brown.

Step 9: Drain on a rack and sprinkle with a small amount more of seasoned salt while still hot,

Step 10: BE CAREFUL!!! wait a few minutes before eating the poppers or you will run the risk of burning your mouth with hot cheese