Ingredients

· 1½ cup cream cheese

· 1 pack shredded cheddar cheese

· 4 tablespoons chicken chunks

· 350 g jalapeno peppers

· 1 cup milk

· 1 cup all-purpose flour

· 1 cup dry bread crumbs

· 2 quarts oil for frying

Method

In a medium bowl, mix the cream cheese, cheddar cheese and chicken chunks. Spoon this mixture into the jalapeno pepper halves. Put the milk and flour into two separate 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; repeat to ensure the entire surface of the jalapeno is coated. In a medium skillet, heat the oil on high. Deep fry the coated jalapenos three minutes each, until golden brown. Remove and let drain on a paper towel. Serve.