• jalapeno or padron peppers (2-3 per person)
• 2-3 eggs
• cream cheese
• breadcrumbs
• oil for frying

1. Split the peppers lengthways to remove the seeds and pith and fill with cream cheese.
2. Close the peppers, coat in eggwash and then breadcrumbs.
3. Dip the peppers in the egg mixture and the breadcrumbs again then fry until golden and crispy.
4. Serve warm.

Originally featured on Parti Bwyd Beca.

Recipe by Beca Lyne-Pirkis.