I love a little bite with my drink and there is nothing that beats little spicy nuggets, fried to perfection. Its only Monday and I am allready looking forward to the weekend, one free from garden work. I will try out some new recipes, sunbathe, read my book and just chill.
This is one the top of my list.
Makes 12 snacks
Active time:45 min
- 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
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.