Cut vine-end off, slice jalapeno in half, cut out seeds and rinse. (Leave a few seeds if you want a little heat) Fill jalapenos with salsa favored cheese whiz(or any semi-melted cheese) and place on cookie sheet. Be quick When cookie sheet is full place in freezer for two hours or until jalapenos are frozen solid. Mix a milk and egg batter. Pour a couple cups of your favorite fish fry coating in a gallon size ziplock bag. Dip the frozen jalapenos in the milk and egg batter and place in the ziplock bag, shake well. Pour coated jalapenos back on cookie sheet and continue until all jalapenos are coated. When all jalapenos (keep jalapenos separated) are coated place full cookie sheet back in freezer. When frozen it is usually better to place a second coating on the jalapenos following the instructions above again. Then freeze on cookie sheet. When frozen place jalapeno poppers in a gallon size ziplock bag and deep fat fry when needed. Freezing the jalapenos on the cookie sheet keeps them from freezing together. When deep-fat frying frozen jalapenos at 350 degrees take about 1 1/2 to 2 minutes to cook. Please watch. If you cook them to long your cheese will melt through the coating. Posted to bbq-digest V5 #473 by "Wyndell Ferguson" <CircleF@the-link.net> on Aug 20, 1997
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