Jalapeno Poppers

I love these at resturants and hate the frozen ones. As such I seldom eat these, although I guess that's a good thing considering how fattening they are. The other day though I received quite a few jalapenos in my csa box plus not knowing I was getting them in the csa bought about 20 from the farmer's market. So I decided to take the challenge and make my own. I searched all over on the web and found several interesting recipes including a no breading but bacon wrapped popper. I settled on the recipe I found here:
http://tinamommyx3.blogspot.com/2008/08/texas-jalapeno-poppers.html

Overall they were very good. I ran out of breadcrumbs so I used about 1/4 cup cornmeal. My only problem with the poppers I made is they were very very spicy. I must have had the hottest jalapeno's in the batch. I even took all the seeds and ribbing out.

These poppers were much better than any frozen ones. I think I still prefer the resturant ones over homemade I'll make these at home anytime I get the craving.

12 - oz. cream cheese, softened
1 - 8 oz. package shredded sharp cheddar cheese
1 -2 T. bacon bits
12 - oz. jalapeno peppers, seeded and halved
1 - cup milk
1 - cup all-purpose flour
1 - cup dry bread crumbs
2 - quarts oil for frying

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. In a medium skillet or home fryer, heat the oil to 375° F.. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel