Instructions: Just like those served in the local pub! Hot poppers are a trip for the taste buds.

CUT jalapenos lengthwise into halves; remove seeds.

COMBINE cheddar cheese, cream cheese and cilantro in small bowl. Place 1 to 11/2 teaspoons cheese mixture into each jalapeno half; chill for 15 minutes or until cheese is firm.

DIP each jalapeno half in flour; shake off excess. Dip into egg; coat with corn flake crumbs.

ADD vegetable oil to 1-inch depth in medium skillet; heat over high heat for 1 minute. Fry jalapenos, turning frequently with tongs, until golden brown on all sides. Remove from skillet; drain on paper towels. Serve with ORTEGA Thick & Chunky Salsa and sour cream.

Makes 8 servings.

Note from Maggie: I serve them with Fat-free Ranch dressing...YUMMY.

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