Ingredients: |
Ingredients: 12 fresh jalapeño peppers, halved lengthwise, stems, seeds, and membranes removed
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoon Emeril's Essence seasoning
1 cup panko crumbs, or fine dry breadcrumbs (I use panko)
1/2 cup all-purpose flour
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Directions: |
Directions:1. Preheat oven to 350º. Lightly grease a baking sheet and set aside.
2. In a bowl, cream together the cream cheese, Monterey Jack, cumin, and cayenne.
3. In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence.
4. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence.
5. In a third dish, combine the flour and remaining 2 teaspoons of Essence.
6. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeño half. One at a time, dredge in the flour, dip into the egg mixture, and then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process.
7. 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.
8. Remove from the oven and serve immediately with cold beer.
**Can freeze leftovers on a cookie sheet, then put in a Ziploc bag. To reheat, put on lightly greased cookie sheet and bake at 450º for about 10 minutes. |
Personal
Notes: |
Personal
Notes: from "New New Orleans Cooking", by Emeril Lagasse, 1993.
*Unless you like really hot things, leave the cayenne pepper out of the filling ingredients. The peppers are hot enough by themselves.
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This recipe for Baked Jalapeño Poppers is from