Photo: Baked Jalapeno Poppers Recipe
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
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.
Per Popper: Calories: 80; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 3 grams; Total carbohydrates: 5 grams; Sugar: 1 grams Fiber: 0.5 grams; Cholesterol: 32 milligrams; Sodium: 176 milligrams
*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
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By awall66
Guam
on March 04, 2013
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Delicious! Don't forget to use non latex gloves or your hands will suffer for it later. I used Cheeto Puffs crumbs that I toasted in the oven at 250 degrees and rolled the jalapeños it them.
By epictoast
ellsworth, ME
on February 21, 2013
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These are SO addicting! I however made a few modifications. I used seasoned bread crumbs (because I had nothing else, and took out the Cayenne. I used reduced fat whipped cream cheese, and 2% mozzarella. I also made a batch using "Sweet peppers" instead of jalapenos for my boyfriend, and he loved them! Crunchy, creamy, spicy... What more could you want?!
I just finished the last 3 for lunch. So good! Thank-you!
By karenl863_417615
Anchorage, AK
on December 22, 2012
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This has been a staple at our New Year's gathering for a few years, and now make a quad batch and still run out. I had been begged for this recipe by many!! I love that they are baked and not fried. I serve with a homemade "Broncoberry" Sauce Yummmm!
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