*drools.. from foodrepublic!

Servings:24 poppers
1/2 pound ground beef
1/2 yellow onion finely chopped
1/4 pound aged provolone, coarsely shredded
8 ounces Philadelphia cream cheese, softened
salt and pepper to taste
24 jalapeņos, tops and seeds removed
3 eggs beaten
canola or vegetable oil, for frying
Heat a large heavy pan over medium heat, then cook the ground beef until fully browned, breaking up chunks with a wooden spoon.
Remove ground beef to a layer of paper towels using a slotted spoon, and drain off all but a tablespoon of the bacon fat. Allow the beef to cool to room temperature
Add chopped onions to the hot fat and fry until lightly caramelized, about 8-10 minutes. Remove from pan and allow to cool completely.
When beef and onions are cool, mix them with the cream cheese and provolone until just combined. Season with salt and pepper to taste.
Carefully fill each hollowed-out jalapeņo using a small spoon and leave at least 1/2-inch of room from the top.
Dip each jalapeņo in the beaten egg making sure to get some inside the top opening, then very gently roll in breadcrumbs making sure to press some inside the opening, creating a plug. Since the outside of jalapeņos are smooth and slippery, the poppers may require more than one coat of breadcrumbs to really make them adhere.
Heat enough oil for deep-frying in a large pot over medium heat, about 360 degrees.
Fry poppers in batches being careful not to overcrowd the pot or fryer until deep golden-brown, about 3-5 minutes.
Remove from fryer, drain on paper towels and allow to cool slightly before eating.