JALAPENO POPPERS (12)
12 fresh jalapenos
3 ounces coarsely grated Cheddar (1 cup)
3 ounces coarsely grated Monterey Jack (1 cup)
1 teaspoon hot sauce
freshly ground black pepper
3 large eggs
1 cup plain, fine, dry breadcrumbs
2 teaspoons dried oregano
about 4 cups vegetable oil
1. Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T. Pry open the chile, then devein and seed, using the tip of a paring knife and kitchen shears.
2. Stir together cheeses, hot sauce, ¾ teaspoon salt and ¼ teaspoon pepper.
3. Fill chiles with cheese mixture, pressing seams closed after filling so that cheese is compacted and chile retains its shape.
4. Lightly beat eggs in a small, shallow bowl. Stir together breadcrumbs, oregano and ¼ teaspoon each salt and pepper in another shallow bowl.
5. Dip chiles in egg, letting excess drip off, then coat with breadcrumbs, transferring to a work surface. Repeat coating with egg and crumbs (a double layer of breadcrumbs is the key to a crisp exterior).
6. Heat 2 inches of oil to 325* in a medium saucepan. Fry chiles in three batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towel to drain. Return oil to 325* between batches.
from Gourmet Special Edition, All-Time Best Recipes