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Jalapeño Poppers

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Jalapeño Poppers

Jalapeño Poppers

amanda

Equipment

  • Jalapeno Popper Prep Set (Sharp knives and cutting boards designed for safely preparing jalapeños)

  • Silicone Baking Mat with Nonstick Coating (Approx 15.75" x 10.75") suitable for baking or grilling without sticking

Ingredients

  • 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

  • A deep-fat thermometer

Instructions

1

Instruction 1

Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.
2

Instruction 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.
3

Instruction 3

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

Instruction 4

Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
5

Instruction 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.
6

Instruction 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.
7

Instruction 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.
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