Rated 5 Chili Peppers (or I'm Developing a Second Personality from the Heat) on a scale of 1 to 8

You will want to pop these tasty treats into your mouth because they taste so good; your eyes will pop out because of the zip. For you experimental types, you can apply the idea of a turducken (a stuffed hen stuffed into a duck which is then stuffed into a turkey) to this recipe: Stuff a chile pequin into your jalapeno poppers and pop the popper into a New Mexico chile and then roll and cook.

Note: You should always taste test your chiles before throwing them into your recipes; sometimes a jalapeño tastes like a bell pepper, sometimes it is hotter than heck.

For even hotter results, try this with habaneros (but we don't take calls from whiners, so beware).

Prep Time: 30 Minutes

Mix together the flour, cracker crumbs, and salt in a shallow dish. In a separate dish, beat the egg.

Cut the cheese into 1 by 1/2 by 1/4 inch cubes. Cut 1 1/2 inch slits lengthwise along both sides of each jalapeño. To reduce the heat, you may also open up the chiles a little more and seed and devein them.

Insert the cheese into each jalapeño by prying it open. Chill the chiles for about 5 minutes. Dip the jalapeños in the egg to coat, drip off excess, then roll in flour mixture and shake off excess. Layer on a plate and chill again for 5 minutes.

If you have a problem getting the coating to stick, first roughen the jalapeño skins with a fork or with a serrated knife.

In a deep frying pan, heat oil to a depth of 2 inches over medium heat until hot, not smoking. Pop your jalapeños into the oil, turning them, for a minute or two, or until golden brown. Transfer with a slotted spoon onto paper towels to drain. Season with salt. Arrange on a serving platter and pop them into your mouth.