Jalapeno Poppers: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Makes 12 snacks

Active time:45 min
Start to finish:45 min

August 2008

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.

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

Equipment:

a deep-fat thermometer

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 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.