Advertisement
Recipe: Baked Jalapeno Poppers
Similar Categories: Baked, Jalapeno, Poppers
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and
membranes removed
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack or mozzarella cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and
set aside.
In a bowl, cream together the cream cheese, Monterey Jack cheese,
cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of the
Essence. In a shallow dish, combine the panko crumbs and remaining 4
teaspoons of Essence. In a third dish, combine the flour and remaining
2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into
the middle of each jalapeno half. One at a time, dredge in the flour,
dip into the egg mixture, then dredge in the panko crumbs, pressing to
coat. If necessary, repeat the process. Place the coated peppers, cut
side up, on the prepared baking sheet and bake until the filling is
runny and the crust is golden, about 30 minutes.
Remove from the oven and serve immediately with cold beer.
*Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
membranes removed
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack or mozzarella cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and
set aside.
In a bowl, cream together the cream cheese, Monterey Jack cheese,
cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of the
Essence. In a shallow dish, combine the panko crumbs and remaining 4
teaspoons of Essence. In a third dish, combine the flour and remaining
2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into
the middle of each jalapeno half. One at a time, dredge in the flour,
dip into the egg mixture, then dredge in the panko crumbs, pressing to
coat. If necessary, repeat the process. Place the coated peppers, cut
side up, on the prepared baking sheet and bake until the filling is
runny and the crust is golden, about 30 minutes.
Remove from the oven and serve immediately with cold beer.
*Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Baked, Jalapeno, Poppers
| Strawberry Filled Cannoli | Oven - Fried Potato And Sweet Potato Chips With Creamy Oven - Cooked Bacon Dip |
