Preparation / Directions:
* the kind packed in oil
** beaten into a cup of water
Slice Jalapenos in half (length wise) and remove/reserve all seeds Combine cream cheese, sun-dried tomatoes and cilantro, add a few seeds if you want a hotter stuffing.
Stuff each 1/2 of the Jalapeno with the cream cheese mix, shaping it so the Jalapeno looks whole. Place each stuffed jalapeno on a cookie sheet covered with wax paper. When you've stuffed all the jalapenos put them (still on the sheet) in the freezer for at least 30 minuets.
Remove from freezer, dip in egg wash and roll in cornmeal till completely covered. You may at this point re-freeze, and when frozen place in freezer bags or Tupperware and keep for a month.
Keep frozen until ready to serve.
Heat oil in a deep fryer or in a frying pan (ensure at least 1" of oil), I'm not sure of the temp, probably 375-400F. Fry the frozen jalapenos for about 1min (till the cornmeal turns a good golden color) and serve hot.. The cheese, since it was frozen, will have remelted, but won't be blistering h