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In a medium bowl, mix the cream cheese, Cheddar
cheese and bacon bits. Spoon this mixture into the
jalapeno pepper halves.
Put the milk and flour into two separate small
bowls. Dip the stuffed jalapenos first into the
milk then into the flour, making sure they are
well coated with each. Allow the coated jalapenos
to dry for about 10 minutes.
Dip the jalapenos in milk again and roll them
through the breadcrumbs. Allow them to dry, then
repeat to ensure the entire surface of the
jalapeno is coated.
In a medium skillet, heat the oil to 365 degrees F
( 180 degrees C). Deep fry the coated jalapenos 2
to 3 minutes each, until golden brown. Remove and
let drain on a paper towel.
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