MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: JalapeÑo Poppers
 Categories: Gourmet
      Yield: 12 Servings
 
     12    Fresh jalapeños
      3 oz Cheddar; coarse grated
      3 oz Monterey Jack; coarse grated
      1 ts Hot sauce
      3 lg Eggs
      1 c  Plain fine dry bread crumbs
      2 ts Dried oregano
      4 c  Oil
 
  Equipment: a deep-fat thermometer
  
  Try to eat just one. A haute version of the favorite bar food,
  these bites resemble miniature chiles rellenos. A double layer of
  bread crumbs is the key to their miraculously crisp exterior.
  
  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 ts pepper, and 3/4 ts 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 ts each of salt & 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" oil to 325°F/163°C 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 325°F/163°C between batches.
  
  Recipe by Ian Knauer
  
  Recipe FROM: Gourmet Magazine, Aug 2008
  
  Formatted by: Dave Drum, Sep 23, 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM