Jalapeno Poppers

24 fresh medium-size jalapeno peppers (about 1/3 pound)
1/2 cup shredded Cheddar cheese
6 cups vegetable oil (for frying)
3 eggs, slightly beaten
2 cups bread crumbs

Wearing plastic gloves, cut stem end off jalapeno peppers with paring knife. Carefully remove seeds and white membrane. Stuff peppers with cheese. Heat oil in deep-fat fryer to 375 degrees F.

Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 minutes to set up and dry.

Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5 or 6 at a time, into hot oil. Fry 2 to 3 minutes, until golden. Remove to platter lined with paper toweling to drain. Repeat with remaining peppers. Serve immediately.