1-8 ounce can jalapeno peppers
1-8 ounce package cream cheese, softened
2 egg whites
1/4 sweet milk
1 cup plain bread crumbs, finely grated
Vegetable oil.

Split the peppers on one of their sides. Clean and remove seeds. Take a few of the seeds and grind them finely with the softened cream cheese. Stuff the peppers with the cream cheese mixture and freeze them. In a bowl mix the egg whites and 1/4 cup of sweet milk. Remove the peppers from the freezer and dip into the batter and then into the bread crumbs. Repeat the process and then carefully drop into the hot oil until golden brown

Recipe submitted by Gary