Jalapeño Poppers
Crispy breaded jalapeño peppers stuffed with a spicy blend of Cheddar and Monterey Jack cheeses, double-coated in seasoned breadcrumbs and fried until golden brown.
Ingredients
- •12 whole fresh jalapeños
- •3 ounces coarsely grated Cheddar (1 cup)
- •3 ounces coarsely grated Monterey Jack (1 cup)
- •1 teaspoon hot sauce
- •3 whole large eggs
- •1 cup plain fine dry bread crumbs
- •2 teaspoons dried oregano
- •4 cups vegetable oil
- •1 piece deep-fat thermometer
Cooking Instructions
- 1.
Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.
5 min
- 2.
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.
10 min
- 3.
Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.
3 min
- 4.
Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
10 min
- 5.
Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl.
3 min
- 6.
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.
15 min
- 7.
Heat 2 inches oil to 325°F 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 325°F between batches.
20 min
