12 pickled jalapeños, preferably with stems left intact
3 ounces coarsely grated Cheddar (1 cup)
3 ounces coarsely grated Monterey Jack (1 cup)
1 teaspoon hot sauce
1 cup buttermilk
1 cup all-purpose flour
2 cups panko bread crumbs
2 teaspoons dried oregano
Canola or vegetable oil for frying
Instructions
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 each chile as if it was a book to expose the ribs and
seeds,
then devein and seed using the tip of a paring knife to scrape the
inside clean.
3. Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4
teaspoon salt.
4. Fill and pack the chiles with cheese mixture, pressing seams closed
after filling, so that cheese is compacted and chile retains its
shape.
5. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt
and
pepper in another shallow bowl.
6. Pour the buttermilk into a high sided bowl or drinking glass.
Working
one at a time, roll the chiles in flour until uniformly covered
shaking
off any excess. Dip the chiles in the buttermilk, letting excess drip
off, then coat with the bread crumbs. Repeat coating with buttermilk
and
panko to form a second layer. Transfer to a parchment lined baking
sheet
and repeat with the remaining chiles. Once all of the chiles have
been
coated, place the baking sheet in the freezer until frozen through.
7. Heat 2 inches oil to 325F 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 325F between batches.
Originally Submitted
6/25/2013
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