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Baked Jalapeño Poppers Recipe

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This recipe for Baked Jalapeño Poppers, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Bukowick
Added: Saturday, January 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 fresh jalapeño peppers, halved lengthwise, stems, seeds, and membranes removed (depending on desired spice level)
6 oz. cream cheese, softened
1½ cup grated Monterey Jack or mozzarella cheese
1/2 tsp. ground cumin
1/2 tsp. cayenne, to taste
2 large eggs
2 tbsp. milk
8 tsp. Emeril's Essence (or cajun seasoning)
1 cup panko crumbs
1/2 cup all-purpose flour

Directions:
Directions:
Preheat the oven to 350º. 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 tsp. of the Essence. In a shallow dish, combine the panko crumbs and 4 tsp. of Essence. In a third dish, combine the flour and remaining 2 tsp. of Essence. Spread 1 tbsp. of the cheese mixture into the middle of each jalapeño 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.

Personal Notes:
Personal Notes:
This is one of my favorite recipes to make for parties - a bit like appetizer roulette since the jalapeños can vary widely in spiciness. It's a little time consuming, but if you have fans of heat, it's well worth the effort. KEB

 

 

 

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