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 BOWLS.
DIP THE STUFFED JALAPENO PEPPERS FIRST INTO THE MILK AND THEN
INTO THE FLOUR, MAKING SURE THEY ARE WELL COATED.
ALLOW TO DRY FOR 10 MINUTES.
DIP THE PEPPERS IN MILK AGAIN AND ROLL IN BREADCRUMBS.
ALLOW TO DRY. REPEAT TO BE SURE THE ENTIRE SURFACE IS COATED.
IN A MEDIUM SKILLET, HEAT OIL
TO HOT BUT NOT SMOKING.
DEEP FRY THE JALAPENOS 2-3 MINUTES EACH UNTIL GOLDEN BROWN
REMOVE AND DRAIN ON PAPER TOWEL.
SERVE WARM.
