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.

　　

Ingredients

Makes 12

　　12 fresh jalapeños

　　3 ounces coarsely grated Cheddar (1 cup)

　　3 ounces coarsely grated Monterey Jack (1 cup)

　　1 teaspoon hot sauce

　　3 large eggs

　　1 cup plain fine dry bread crumbs

　　2 teaspoons dried oregano

　　About 4 cups vegetable oil

　　

Special Equipment

A deep-fat thermometer

　　

Step 1

Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.

　　

Step 2

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.

　　

Step 3

Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.

　　

Step 4

Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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.