Hi all, if we ever get the chance to bbq again you have to try this. This spicy chilli snack will have your guests talking for weeks!
- 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.
If youre not sure where to get fresh Jalapenos from, why not grow your own!