Spicy Jalapeno Poppers2012-01-17
- Servings : 5
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 50m
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- 12 pickled jalapeños, preferably with stems left intact
- 1 cup- Cheddar, coarsely grated
- 1 cup - Monterey Jack Cheese, Coarsely grated
- 1 cup - buttermilk
- 1 cup - all-purpose flour
- 2 cups - Panko bread crumbs
- 2 teaspoons - Dried oregano
- Canola or vegetable oil for frying
- Salt and Pepper to taste
Cut a lengthwise slit from stem to bottom of each chile. Open to de-seed and clean the chiles to make cheese pocket space inside the chiles.
Stir together cheeses, pepper, and salt.
Fill the chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
In a bowl, stir together bread crumbs, oregano, and salt and pepper. In a separate bowl, mix flour and water to make a batter.
Pour the buttermilk into a 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 breadcrumbs. 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.
Heat oil 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.
- You can BAKE the Jalapeno Poppers instead of frying. Pre-heat the oven to 350F, bake jalapenos for 10 mins each side. Bake till golden-brown or crispy.