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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. 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 |
Directions:
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.
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