Side Note: In hindsight I’d have par-cooked the Jalapeno somehow before stuffing & frying them. Either a partial char over a flame, or even a quick blanch in boiling water, just to take the rawness out of them. They were still d-lish, but I’d prefer the finished product to have a little softer Pepper inside!
If you choose to par-cook your Peppers..do that now however you’d like. Then skip to stuffing them with the Cheese!
Cut off both ends of each Jalapeno & slice them in down the center in half, creating 2 pieces. *JALAPENOS ARE H.O.T.~~act accordingly!
Remove all the “stuff” from the insides of the Jalapeno halves..making sure to get all those seeds out!
Add a stick of String Cheese in between those 2 pieces of the Jalapeno, putting it back “together” with the cheese inside