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 teaspoon pepper, and 3/4 teaspoon 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 teaspoon 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 325°F 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 between batches.
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Great base recipe..I viewed the comments 1st to see what to tweak and thought I'd share my success and tips. I used a block of cream cheese as my main filling, added a cup of shredded sharp cheddar, about 1T ranch dressing, a splash of hot sauce. Now for breading... def double dip and 1st coat the pepper with a light layer of cream cheese residue from your hands when stuffing, then roll in flour..then egg..then bread crumb..rest 5 min then egg then bread crumb. Keeping the stems on helps a lot when coating with egg and bread crumbs. I used fine Italian bread crumbs but wish I had added more salt for my taste. I sprinkled some salt but I needed more. I deep fried them and was so impressed with the results but also did a test in the air fryer and it delivered acceptable results as well. The pepper was a tad undercooked in the deep fryer but the coating was getting too brown, still good though...and NO cheese leakage either way.
I had an impossible time of getting the breadcrumbs to stick and ended up with a big mess, including a lot of oil I had to throw away.
I had problems getting the panko to stick, but next time I will try the tips mentioned here. I cooked them in an air fryer for 8 minutes st 400F and thst worked out well
Fairfax vaN Va
One other thing, if you find the fresh peppers too hot you can use canned or even the jarred cherry peppers. The heat comes from the seeds and ribs inside the peppers.
This is a good basic recipe and adding cream cheese to the cheese mixture makes it taste better. In order for the coating to stick you MUST MUST MUST flour them before dipping in egg and then panko. If you dont dip them in flour, the crumbs will NOT stick. Also let them dry for about 10 minutes before re-coating them.
There is a little restaurant in Saranac Lake called Casa del Sol, it has been there since at least 1978, with a few closings here and there. They have been making something like these since then, calling them Mexican Roulette, because sometimes you get a hot one and sometimes not. They batter dip them, better in my estimation, and they put a piece of shrimp inside them, also a huge improvement. If you char the peppers like a relleno the coating will stick better. In any case, making anything like this fresh is miles above the happy hour frozen variety.
For those having trouble getting the Panko bread crumbs to stick, put them in a plastic bag and roll over them a few times with a rolling pin, reducing them to a fine crumb. You'll then have no trouble getting them to stick to your peppers. Just make sure you coat the peppers with flour before dipping into the egg and then the Panko. Also, a mixture of cheeses (cheddar, jack, cream cheese, feta, etc.) and some seasoning (garlic, onion & chipotle powders, for example), will yield far superior results. Good basic starting point recipe, but must be tweaked by each individual according to their taste, cooking setup and skill level.
I've read a few other reviewers' comments here about getting the breadcrumbs to stick to the jalapeños. I had the same problem; perhaps panko crumbs were not the best choice. When trying to double coat them, the coating fell off completely in the egg. I had no problem, though, with the cheese staying inside the jalapeño while it fried...I did use a packaged mix of Mexican grated cheeses. This would be good served with sour cream and guacamole on the side...it definitely needed something as a counterpoint to the fried crust. BTW, the smaller the jalapeños, the better!
I love spicy foods but my husband can't handle it. For those of you that love jalapenos but can't take the heat, grow your own "Tam Mild" jalapenos. The plants produce volumes of peppers, with all the flavor of a jalapeno but without the intense heat. Even if you are not a gardener, these are fool proof plants and just two of them will give you plenty of peppers. It's a good compromise for us, and really great if you are unsure if your guests can handle the heat.
I, unlike many of the reviewers did not find these poppers to be spicy. It could have of been the peppers I bought, they were huge (I bought them at a Mexican supermarket), about the size of a McCormics spice bottle, perhaps a little longer and a little slimmer. No they were not Anaheim chilies. I was carful to remove most or all of the ribs, next time I will leave more of the ribs behind or maybe add the seeds to the cheese mixture. I'm giving this recipe four stars because I think that this recipe is a good starting point to build upon.
Only made a half dozen, flavor of cheese and breading was right on. Triple coated where I sliced peppers and no cheese escaped. Husband thought they were spicy but still enjoyed them. I love spice and thought they were very good. A keeper but wonder if maybe blanching peppers first would tame the heat a bit. Experience anyone? Trying to give a four fork rating but would not take it. Four forks!
So, these were almost perfect. My only complaint would be that the oils from the peppers made them a bit too intense. Does anyone have a suggestion on how to tame that spiciness?
Best tool for deveining? The tip of most vegetable peelers. Baking did make the breading nice & crisp, but I needed 45 minutes @ 350 F. It left the poppers a bit dry, so I'll fry them next time to see the difference. It remains a great foundation recipe; the double breading is a key technique.
I made this recipe twice. The first time exactly as written, the second time with some modifications. The modifications were a definite improvement. The first change I made was to take other reviewers suggestions and add some cream cheese. I added 4oz cream cheese to 6 oz sharp cheddar. Not only did this taste great, but the cream cheese helped the jalapeños stay closed after they were stuffed, making the breading process easier. The second modification I made was to bake the poppers instead of frying them. They came out perfect and crunchy. I sprayed a non-stick baking sheet with pam and then sprayed the poppers lightly with Pam before putting them in the oven for 30 minutes at 350 degrees. I really can't recommend the baking method enough. I avoided the greasy mess and they were delicious.
Chapel Hill, NC
These are excellent. My suggestion to make deseeding and deveining the peppers easier is to use a grapefruit spoon instead of a paring knife and kitchen shears. The thin, serrated point of a grapefruit spoon is ideal for scraping the inside of a chile!