Jalapeno Poppers

INGREDIENTS

  • 12 fresh jalapeños (recipe can be halved)
  • 3 oz. each of coarsely grated Cheddar (1 cup) and 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

DIRECTIONS

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.

Chorizo Stuffed Jalapenos

INGREDIENTS

  • 12 medium jalapeño chiles (recipe can be halved)
  • 1/4 pound chorizo, cooked and drained of excess fat
  • 8 ounces cream cheese, room temperature
  • 2 ounces goat cheese, room temperature
  • 1 tablespoon chopped cilantro
  • 1 teaspoon each of dried oregano and ground cumin
  • 2 cloves garlic, minced
  • 1/4 teaspoon cayenne
  • 1 teaspoon lime zest
  • Salt, to taste

DIRECTIONS

Preheat the broiler and line a baking sheet with foil. Take each jalapeño and cut in half, lengthwise. With a knife or small spoon scoop out the seeds and white pith and discard. Mix together the cooked chorizo, cream cheese, goat cheese, cilantro, oregano, cumin, garlic, cayenne, and lime zest. Adjust seasonings and add salt to taste. Fill each of the jalapeño halves with about 2 teaspoons of the cheese filling. Place stuffed jalapeños on the sheet and place under the broiler for 8 to 10 minutes or until brown and bubbling.

 

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