Place the flour in one bowl, the beaten egg in a second bowl, and the breadcrumbs in a third bowl.
Pickled jalapeño slices in the store-bought jars are recommended, but if your using the fresh, it should be sliced thick and seed removed.
Pat the jalapeños dry with paper towels.
Fill each jalapeño slice center with cream cheese.
Coat each stuffed jalapeño in flour.
Dip the floured jalapeños into the beaten egg.
Roll the jalapeños in breadcrumbs until completely coated.
Arrange the coated jalapeños on a freezer-safe tray.
Freeze for at least 30 minutes or overnight.
Heat oil in a deep pan or fryer.
Deep fry the jalapeño poppers until golden brown and crispy.
Remove and drain on paper towels.
