JalapeÑo Poppers

Categories: junk food

Ingredients

• Equipment: a deep-fat thermometer
• * 12 fresh jalapeños
• * 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
• * About 4 cups vegetable oil

Directions

1. *
2. Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.
3. *
4. 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.
5. *
6. Stir together cheeses, hot sauce, 1/4 tsp pepper, and 3/4 tsp salt.
7. *
8. Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
9. *
10. 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.
11. *
12. 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.
13. *
14. Heat 2 inches oil to 325ºF 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 325ºF between batches.

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