STUFFED JALAPENOS
Makes 16 jalapenos
16 medium-large jalapeno chiles
Filling:
2 packages (3 oz each) cream cheese, at room temperature
1 cup shredded cheddar cheese (4 oz)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
2 tbsp milk
Coating:
2 eggs
1/4 cup packaged unseasoned bread crumbs
1/2 cup all-purpose flour
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp salt
1 quart oil, for frying
1. Slice jalapenos in half lengthwise, leaving chile halves attached at stem end. Remove seeds from chiles; remove white membranes. For hotter chiles, leave white membranes intact.
2. Bring medium pot of water to boiling. Add chiles; cook for 4 minutes. Drain; pat dry; let cool.
3. Filling: Beat cream cheese, cheddar, salt, pepper, oregano and milk in bowl. Transfer to plastic food storage bag; snip off corner.
4. Coating: Lightly beat eggs in shallow dish. In second dish, whisk together crumbs, 1/4 cup flour, the cumin, chili powder, and salt. In third dish, spread remaining 1/4 cup flour.
5. Heat oil in medium-size heavy saucepan until it registers 375 degrees. Heat oven to 200 degrees.
6. Pipe cheese filling into softened chiles; gently press chiles together to seal. Lightly coat with nonstick cooking spray. Coat with flour. Dip chiles in egg, then in crumb mixture.
7. Working in batches, 3 or 4 chiles per batch, fry chiles in oil 2 to 3 minutes or until golden brown. Using slotted spoon, transfer chiles to baking sheet; keep warm in 200 degree oven. When oil returns to 375 degrees, fry remaining batches of chiles.
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