1 Can Sliced Jalepeo Peppers - (26 oz) (not pickled, those used for nachos)
2 2/3 Cup Crackers Crumbs
2 Cup Flour
1/2 Cup Water
Vegetable Oil -- for deep frying
Drain jalepeo peppers and set aside. Mix cracker crumbs and flour together, blend well. In separate bowl beat eggs and add water blend well.
Heat oil in fry pan, deep-fryer, or fry-cooker until temperature is the same degrees that you would fry French-frys at.
Dip slices of peppers in egg wash and then the flour and cracker crumb mixture, dust off excess dry ingredients and carefully place in hot oil.
Place enough of the peppers in your deep frying system so they are not over crowded. Take care, the peppers like to pop a little. Fry until golden brown.
Remove peppers and dry on a paper towel.
Peppers are served with your favorite Con Queso Dip on the side.