From the kitchen of Jim M. - Albuquerque, New Mexico

Cut jalape? peppers in two, then use a teaspoon to scoop out the centers - always wear gloves when handling these little guys - or else! :()

Fill each half with some cream cheese. Beat an egg or two and put stuffed peppers into the egg bath. Remove peppers from egg bath, and place them in a bowl of "Potato Buds" and roll them around. Put them into a pot of hot oil (I use a "Fry Daddy"). When they come to the top, they are golden brown and ready to serve with some ranch dressing. Give them a try - so easy and so delicious!!