| 1 | Stem, halve and remove seeds from the jalapenos. |
| 2 | Cut the cream cheese into 24 pieces and press a piece into each jalapeno half. |
| 3 | Roll the peppers in the flour then soak in the buttermilk for 1 minute. |
| 4 | Coat each generously with the bread crumbs. |
| 5 | Place in refrigerator for about 10 minutes. |
| 6 | Heat the oil in a heavy skillet over high heat until very hot but not smoking. |
| 7 | Carefully slide the prepared jalapenos into the oil and fry until golden brown. |
| 8 | And crispy, about 40 seconds. |
| 9 | (do in 2 batches) remove from oil with slotted spoon and pat with paper towels. |
| 10 | Serve hot with ranch dressing and tortilla chips. |
| 11 | Nutrtional info per serving: 63 cal; .9g pro, 6.4g carb, 3.8g fat (54%) |
