Deep-fried jalapeno peppers are a popular appetizer at many restaurants. Here is a home version.

When cutting or handling fresh jalapeno or other hot chili peppers, it is wise to wear gloves and avoid contact with your eyes. Some cooks may be sensitive even while the peppers fry and will wish to have good ventilation in the kitchen.

This recipe uses red jalapeno peppers in honor of the Kansas City Chiefs, but green jalapeno peppers can be substituted. The recipe is for Dorothy Brownlee of Kansas City, Kan.

Fried jalapeno peppers
Makes 12 appetizer servings

24 fresh red jalapeno peppers
3 (8-ounce) packages cream cheese
3 cups dried bread crumbs
6 eggs
1/2 cup milk
Vegetable oil or shortening, for deep frying

Slice off tops of jalapeno peppers. Cut down one side of each pepper. Carefully peel out the seeds and membranes. Rinse and dry peppers. Cut off portions of cream cheese and pat around each pepper, covering each pepper completely.

Place bread crumbs in a shallow dish. Combine eggs and milk in a second shallow dish. Dip each cheese-covered pepper in egg-milk mixture, then roll in bread crumbs.

Heat vegetable oil or shortening in deep fryer or deep skillet to 375 degrees. Carefully lower each pepper into hot oil with a slotted spoon. Fry peppers in small batches so they are not crowded in the oil. Fry until peppers are medium brown and crisp; about 6 minutes, turning to brown evenly. Remove with slotted spoon and allow to drain on paper towels.

Per serving: 318 calories (74 percent from fat), 26 grams total fat (14 grams saturated), 109 milligrams cholesterol, 13 grams carbohydrates, 8 grams protein, 301 milligrams sodium, 1 gram dietary fiber.