24 Medium Jalapeno Peppers
1-16 oz Jar Cheese Whiz®
6 Cups Vegetable Oil, for frying
3 Large Eggs
2 Cups Italian Bread Crumbs

Wearing Plastic Gloves, cut the stems off the end of the peppers. With a paring knife, carefully remove the seeds and the white membrane from the inside of the peppers, leaving them whole.
Stuff the peppers with the Cheese Whiz.

Using a lemon zester, score the sides of the peppers, this will help them hold the breading.

Crack the three eggs into a small bowl and beat until thoroughly mixed. Place the Italian Bread Crumbs in a second bowl. Place approximately 4 stuffed peppers into the egg wash, coating them completely. Remove them and immediately place them in the Italian Bread Crumbs and coat them completely.
Place the breaded peppers on a plate and refrigerator for approximately 1 hour.

Follow these same procedures and put a second coating of breading on the peppers and again refrigerate them for 1 hour.

Heat the Vegetable Oil in a deep-fat fryer to 375 degrees, or in a large pot again until the temperature is 375 degrees.

Using a slotted spoon, slip 5 to 6 peppers at a time into the hot oil and fry for 2 to 3 minutes, or until golden brown.
Remove them from the oil and place them on a paper towel to drawn all the excess oil.

Serve immediately.