Baked Jalapeno Poppers

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
2 dozen
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 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
  • *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
Directions

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):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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Pairs Well With
Lager

Crisp, refreshing light beer

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4.5 101
Amazing! We had a bumper crop of jalapeno's. I stuffed the peppers with the cheese mixture (Used Jack) and froze them. Coated the frozen peppers in the flour, egg, crumb and re-froze them so they are ready to go. The only substitution made was smoked chipotle ground pepper for the ground red pepper. Tip - Spray a cookie sheet with pam and freeze. After frozen transfer to freezer bags. Perfect recipe for my garden harvest. item not reviewed by moderator and published
These turned out great. I hate wasting cream cheese and I can only get 8 oz blocks where I live so I used all 8 ounces and upped the cheese to 2 cups. I then added a dash more of the cumin and red pepper. I skipped the dredging step and just filled the peppers (all the way to the end of the pepper, dumped the pepper upside down in the panko mixture, pressed down to get the crumbs to adhere and called that good.) I added the Essence seasoning from the egg step directly into the cream cheese and cheese mixture. I happened to have some jalapeno and habanero jack cheese (made by Crystal Farms) and used that for my cheese mixture. It was pretty hot outside the day I made them so instead of baking them in the oven (I did not want to warm up the house) we cooked them on the grill on a low heat. This was a keeper recipe! Thank you so much. item not reviewed by moderator and published
There is no need to do the flour/egg/panko. Just sprinkle the panko over the top of the cream cheese and call it good. item not reviewed by moderator and published
I love these, have made several times, i have made them using the egg and flour step and without, to me the only difference was the mess, I could not tell any difference in the flavor. Added some of the Emeril seasoning to my cheese mixture along with cumin and red pepper. Just made a batch without the egg/flour step again, much quicker and enjoyable to make. item not reviewed by moderator and published
Very good, I used jalapeno's from my garden which are very spicy. I followed recipe to a T and even with seeds removed they are very hot and not for people weak to the heat. Next time the only thing I will change will be to make more of them! item not reviewed by moderator and published
Terrible. Waste of time and money. UGH item not reviewed by moderator and published
good to be sure. But lets get real they are not low carb or low anything!! Think they may be put in another category such as delicious but fattening! item not reviewed by moderator and published
These are great! I had some leftover peppers from my garden this year and made these up one afternoon. All I can say is wow! They turned out better than I expected. Definitely not diet food but who cares! Yum.... item not reviewed by moderator and published
I make a double or triple batch at a time because they freeze well. Here are some things that help make it go a little easier(at least for me). I make the filling first up to a day ahead of time. I fill all of the peppers with cheese and place them on the cookie rack. I then flour all of the peppers and place them on the rack. I put together only 2 eggs and one cup breading at a time. If you do not do it this way when making more than one batch the breadcrumbs will get to clumpy and the eggs will get too thick before you are done. For the ones I am going to freeze, I place them on a cookie sheet covered in parchment paper or plastic wrap and place the cookie sheet in the freezer. This freezes them individually. Once frozen, I put them into a container. I use gluten free flour blend and my favorite gluten free bread crumbs due to dietary restrictions of some family members and use 1/4 of the Emeril's spice. Even Gluten eaters request I bring these to social functions. item not reviewed by moderator and published
yum they are gone item not reviewed by moderator and published
Why would you want a healthy jalapeƱo popper? item not reviewed by moderator and published
Yeah! That would just be called a 'jalapeno'! item not reviewed by moderator and published

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