Jalapeno Poppers

John grilled these last night.  Oh so yummy.  I could so easily get fat off these.  :)  The recipe says to deep fry them, but I chose to skip the outer breading and then grill them.  I really could have gotten a better picture, but I simply didn't have time, but this should give ya an idea.

• 12 oz cream cheese, softened
• 1 (8oz) package shredded cheddar cheese
• 1 TBS bacon bits
• 12 oz jalapeno peppers, seeded and halved
• 1 cup milk
• 1 cup flour
• 1 cup bread crumbs
• 2 quarts oil for frying

1. In a bowl, combine the cream cheese, cheddar cheese, and bacon bits.  Spoon the mixture into the jalepeno halves.
2. Pour the milk and flour into two seperate bowls.  Dip the jalapenos into the milk first, then the flour, making sure they are completely coated.  Allow them to dry for about ten minutes.
3. Dip the jalapenos in milk again, followed by the bread crumbs.  Allow them to dry, then repeat. 
4. In a medium skillet, heat the oil to 365.  Deep fry the jalepenos for 2-3 minutes each, or until golden brown.  Remove and let drain on a paper towel. 

***Now, here's what I did:
Instead of halving the jalapenos, I sliced them lengthwise and spooned the cream cheese mixture into them, and then wrapped them in foil and grilled them for a couple minutes.  Then, removed them from the foil and grilled them for a couple more minutes, until the outsides looked done.  I didn't use the bread crumbs/flour/milk at all.  I skewered them with a toothpick so they would stay closed.  They had a delicious kick to them!