12 fresh jalapeno peppers, split in half lengthwise, cutting through stems, seeds removed
1/3 cupall-purpose flour
2 eggs, lightly beaten
1/2 cupbread crumbs
Vegetable oil for frying
In a medium bowl, combine cream cheese, Cheddar cheese, and bacon bits. Firmly press a heaping teaspoonful of cheese mixture into each pepper half. Cover and chill 1 hour.
Place flour, eggs, and bread crumbs in 3 separate shallow dishes. Dip stuffed pepper halves into flour, then eggs, then bread crumbs, coating thoroughly with each.
Fill a large saucepan or soup pot with 2 inches of oil and heat over medium-high heat until hot but not smoking. Carefully fry a few peppers at a time, 1 to 3 minutes, or until golden. Drain on paper towels and serve immediately.