Recipe

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• 12 fresh jalapenos
• 3 oz coarsely grated cheddar (1 cup)
• 3 oz coarsely grated monterey jack (1 cup)
• 1 tsp hot sauce
• 3 large eggs
• 1 cup plain fine dry bread crumbs
• 2 tsp 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.
• 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 Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.
• 4 Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
• 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 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 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.