Baked Jalapeno Poppers

By cserumga

- from Emeril Lagasse

- makes 24 poppers

Ingredients

• 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
• Essence:
• 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

Details

Servings 24
Adapted from foodnetwork.com

Preparation

Step 1

To make Essence seasoning:
Combine all ingredients and store in airtight container


For poppers:
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.