2 Cheese Jalapeno Poppers

2 Cheese Jalapeno Poppers 12 ounces cream cheese, softened 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 12 ounces Jalapeno peppers, seeded and halved 1 cup milk 1 cup all-purpose flour 1 cup dry bread crumbs 2 quarts oil for frying In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the Jalapeño pepper halves. Put the milk and flour into two separate small bowls. Dip the stuffed Jalapeño first into the milk then into the flour, making sure they are well coated with each. Allow the coated Jalapeño to dry for about 10 minutes. Dip the Jalapeño in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the Jalapeño is coated. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated Jalapeño 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.