Stuffed Jalapeño Pepper

2 lb of fresh jalapeño pepper (chose the pettiest ones, not necessarily the big ones)

10 slices of  extra thin honey roasted turkey breast (cut into little stripes)

8 oz cream cheese

8 oz mild cheddar cheese (or sharp, if you like), shredded

For the crust and frying:

1/2 cup all-purpose flour

2 whole eggs, well beaten

1 cup bread crumbs

vegetable oil to deep fry (about 2 cups)

Using a latex glove, cut the peppers lengthwise, slit in top. Scrape out seeds and veins. Boil them in water for 10-15 minutes. It will make them mild, how long they boil mild they are, but don’t let them dissolved.

Remove from the water in a sieve and wash each pepper thoroughly with cold water and let them to dry a little.

Brown the turkey breast in a skillet with a little olive oil or butter.

Mix together the cream cheese, the cheese, the turkey breast, salt, and garlic powder to taste, until a paste forms.

fill each pepper with the cheese paste, closing them.

Roll the pepper in the flour, deep in the egg, and roll again in the bread crumbs.

Arrange them in a flat baking pan, and place in the fridge for 30 minutes before frying them. If you want to freeze them, add in the freezer, in the baking pan for an hour, and them place them in a plastic zip bag. Before fry, place them in the refrigerator until they are defrosted.

Fry in hot oil 350 F, until they are golden brown. Let cool a little before bite.

They are delicious!