Here’s a peek at my favorite inclusion in the August issue of Gourmet – Homemade Jalapeno Poppers. I’ve been making a version of these for years. They are one of my absolute favorite bar snacks! It’s easy to make a large batch and store them in the freezer for quick reheating later. Follow all steps (including frying), then freeze. When ready to reheat, bake at 400F for about 10-15 minutes.
image from Gourmet
recipe after the jump
Homemade Jalapeno Poppers
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.