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In The Kitchen
Made by: Chef Chip Kennedy
-12 fresh Jalapenos
-1 cup of monterey jack cheese
-1 tsp. hot sauce
-3 large eggs
-1 cup of dry bread crumbs
-2 tsp. of dried oregano
-4 cups of vegetable oil
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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