SOOOO YUMMY IGUANA EGGS, JALAPENO'S STUFFED WITH CREAM CHEESE, TOSSED IN PANKO BREADCRUMBS AND FRIED GOLDEN CRISP

FABULOUS JALAPENO POPPERS aka IGUANA EGGS

HOMEMADE PANKO BREADCRUMBS

INGREDIENTS
10 Fresh jalapeno chillies
1 pot philly cream cheese
300g panko bread crumbs
300g seasoned flour
2 eggs beaten & seasoned
oil for deep frying

PREPARE THE DIPPING STATION
Take three oven dishes and place the beaten egg in one, seasoned flour in one and panko breadcrumbs in the last one, this is your dipping station ready to go.

MAKE THE PANKO BREADCRUMBS
Take some white bread and make melba toast, to do this you toast both sides and then slice in half, to give you two raw sides and re-toast the un-toasted sides, now leave to cool and then grate on a fine grater and pop in a pre-heated oven of 180 degrees that you turn off as you place in the breadcrumbs and leave in the oven to cool

Take the jalapeno chillies and slice in half, de-seed and stuff each half with cream cheese, dip in the  egg mix and then into the flour and leave on a board to dry.

Take the flour coated jalapeno poppers and dip in the egg and then roll into the panko breadcrumbs and place on a rack to set, these are now ready to fry.  Pre-heat your oil to 200 degrees and fry the poppers till light golden and crispy, serve immediately with a cool sour cream dip on the side.