1/2 lb. (8 oz.) VELVEETA, cut into 24 pieces (about 2x1/2x1/2 inches each)
12 medium fresh jalapeño peppers (about 1/2 lb.), cut in lengthwise half, seeded
1/2 cup milk
1 cup flour
1/2 cup seasoned dry bread crumbs
1 bottle (24 oz.) Peanut Oil (or canola oil) for frying
PRESS 1 piece of VELVEETA in each pepper half. Dip peppers in milk, then in combined flour and bread crumbs, turning to evenly coat all sides. Repeat to coat each pepper twice. Place on baking sheet.
FREEZE 5 hours or until firm.
ADD 6 poppers to hot oil (400°F). Fry 5 minutes or until golden brown. Remove from oil; drain on paper towels. Repeat with remaining poppers. Serve warm.