10 jalapeno peppers
10 ounces Chihuahua cheese
8 ounces cooked hot Mexican chorizo
1 cup bread crumbs
Olive oil for frying
Remove stems from the jalapeno peppers and remove innards through the top with a pepper corer. If you do not have a corer, use a knife or very thin spoon.
Stuff each jalapeno with layers of chorizo and Chihuahua cheese.
In a shallow bowl, beat the egg.
Dip the stuffed jalapeno peppers into the egg, then coat with bread crumbs.
In a deep frying pan, add about 1 inch of oil and heat thoroughly.
Fry each breaded jalapeno popper about 3-5 minutes each side, or until golden brown.
Top with your favorite salsa and serve!