Baked Jalapeno Poppers
Recipe courtesy Emeril
Lagasse, 2002
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
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):
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
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