JALAPEñO POPPERS

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Jalapeño Poppers image

Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos. A double layer of bread crumbs is the key to their miraculously crisp exterior.

Provided by Ian Knauer

Categories     Super Bowl     Kid-Friendly     Quick & Easy     Cinco de Mayo     Father's Day     Back to School     Cheddar     Tailgating     Poker/Game Night     Pan-Fry     Jalapeño     Potluck     Gourmet     Small Plates

Yield Makes 12

Number Of Ingredients 10

12 fresh jalapeños
3 ounces coarsely grated Cheddar (1 cup)
3 ounces coarsely grated Monterey Jack (1 cup)
1 teaspoon hot sauce
3 large eggs
1 cup plain fine dry bread crumbs
2 teaspoons dried oregano
About 4 cups vegetable oil
Special Equipment
A deep-fat thermometer

Steps:

  • 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 teaspoon pepper, and 3/4 teaspoon 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 teaspoon 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 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.

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