JALAPENO POPPERS

By BobD

Ingredients

• 12 PIECES
• Resemble miniature chiles rellenos. A double layer of bread crumbs is the key to their miraculously crisp exterior.
• 12 fresh jalapeno
• 3 oz coarsely grated Cheddar (1 cup)
• 3 oz coarsely grated Monterey Jack (1 cup)
• 1 teaspoon hot sauce
• 3 large eggs
• 1 cup plain fine dry breadcrumbs
• 2 teaspoons dried oregano
• 4 About 4 cups vegetable oil
• EQUIPMENT: a deep-fat thermometer

Details

Servings 12
Adapted from gourmet.com

Preparation

Step 1

Cut a lengthwise slit from stem to bottom of each chile.

Make a crosswise incision at stem end, forming a T.

Pry open enough to hold back long cuts (to expose ribs and seeds), then devein and seed using tip of a paring knife and kitchen shears.

Stir together cheeses, hot sauce, 1/4 tsp pepper, and 3/4 tsp salt.

Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.

Lightly beat eggs in a small shallow bowl.

Stir together bread crumbs, oregano, and 1/4 tsp each of salt and pepper in another shallow bowl.

Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface.

Repeat coating with egg and crumbs to form a second layer.

Heat 2 inches oil to 325F in a medium saucepan.

Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch.

Transfer to several layers of paper towels to drain. Return oil to 325F between batches.