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Jalape�o Poppers

Source of Recipe

From "Williams-Sonoma Comfort Food"


Recipe Introduction

"Often associated as bar food, or purchased in the frozen foods aisle of grocery stores, jalape�o poppers become so much more memorable when made from fresh ingredients and bright green chiles. Whether at the bar or in your home, make sure you have a cold beer on hand to wash away the heat."

List of Ingredients

◦ 2 thick slices applewood-smoked bacon, finely chopped
◦ 12 small jalape�o chiles
◦ 4 ounces cream cheese, at room temperature
◦ � cup finely shredded sharp Cheddar cheese
◦ � cup finely shredded Monterey Jack cheese
◦ 1 teaspoon hot pepper sauce
◦ Kosher salt and freshly ground pepper
◦ 2 large eggs
◦ 1 tablespoon whole milk
◦ 1 cup (4 ounces) plain fine dried bread crumbs or panko
◦ Vegetable oil for frying


Recipe

In a frying pan, fry the bacon over medium heat, stirring occasionally, until crisp and browned, about 5 minutes. Transfer to paper towels to drain.

Using the tip of a paring knife, slit each chile on one side from the stem to the tip, then make a partial cut at the base of the stem, leaving the stem end intact. Gently open up the chile and remove the seeds with the knife or a small spoon.

In a small bowl, mix together the bacon, cream cheese, Cheddar, Monterey Jack, and hot pepper sauce until well blended. Season to taste with salt and pepper. Using a small spoon, fill the chiles with the cheese mixture, dividing it evenly. Close the filled chiles, pressing firmly on the seams so they retain their shape.

In a shallow bowl, whisk together the eggs and milk. In a second shallow bowl, stir together the bread crumbs and a pinch each of salt and pepper. One at a time, dip the filled chiles into the egg mixture, allow the excess to drip off, then dip into the bread crumbs, patting gently to help them adhere. Transfer to a baking sheet. Let dry for about 10 minutes, then repeat, dipping the chiles first in the egg mixture and then in the crumbs to form a second coating.

Pour oil to a depth of at least 3 inches into a deep, heavy saucepan and heat over medium-high heat to 325� F on a deep-frying thermometer. Preheat the oven to 200� F. Line a rimmed baking sheet with paper towels. In batches to avoid crowding, add the chiles to the hot oil and deep-fry, stirring occasionally with a wire skimmer, until golden brown, about 6 minutes. Using the skimmer, transfer to paper towels to drain and keep warm while you fry the remaining chiles. Serve the poppers hot.

Makes 6 servings