Jalapeno Poppers #5

• 12 lg Jalapenos; seeded and -cut in half
• 2 c Monterey Jack cheese -shredded
• 1 lg Egg
• 2 tb Milk
• 1 tb Flour
• 1 ts Parmesan; grated or Locatelli or Romano cheese
• Salt and pepper
• 1 1/2 c Bread crumbs; seasoned or -unseasoned
• Vegetable oil; for deep -frying

  Wash jalapenos, cut in half, and take out seeds. Stuff each half with grated jack cheese. In shallow bowl, mix flour, egg, Parmesan, milk, salt, and pepper to taste. Place breadcrumbs in flat dish. Dip jalapeno in egg mixture and then in breadcrumbs. Place in freezer for 1/2 hour. Take out of freezer and deep fry in hot oil until golden brown. The seasoned breadcrumb will give you more flavor and since it is salted, you don't need to add much salt to the egg mixture. The unseasoned breadcrumb will give your coating more of a firm consistency when fried.

  VARIATIONS: Use Jack cheese with pimentos for a mild flavor, or jalapenos for a double inferno. Also, add some chili powder and/or cumin to the egg mixture for a more "Mexican" type flavor.