12 Jalapeño Peppers
4.5 oz Light Cream Cheese
2 oz Shredded Low Fat Sharp Cheddar
2 Eggs Beaten
1 Cup Panko Crumbs
1/2 Cup All Purpose Flour
1/2 Tsp Paprika
1/2 Tsp Garlic Powder
1/2 Tsp Chili Powder
Salt & Pepper
Wearing rubber gloves, cut peppers in half lengthwise (I found this was much easier than cutting them the other direction) and scoop out the seeds and membrane.
Grab four bowls...in the first combine the cheeses, in the second beat the two eggs, in the third combine panko, paprika, chili powder, garlic powder, salt and pepper, and in the last add the flour.
Stuff the peppers with the cheese mixture...
Dip the stuffed peppers in flour and refrigerate for about 10 minutes - or until the cheese is set.
Next, dip the floured peppers in the egg and then into the panko mixture...
Deep fry for a few minutes or bake in a 325 degree oven for about 20!