Baked Jalapeno Poppers
Filed under
Hors d'Oeuvres
Servings: 24
Recipe courtesy Emeril Lagasse, 2002. Makes 2 dozen. Serve immediately with cold beer.
Ingredients
- 12 Jalapeno, fresh, halved lengthwise, stems, seeds and membranes removed
- 6 oz Cream cheese, softened
- 1 1/2 cup Monterey Jack, or mozzarella, grated
- 1/2 tsp Ground cumin
- 1/2 tsp Cayenne pepper, or less, to taste
- 2 Egg, large
- 2 tbsp Milk
- 8 tsp Emeril's Essence Creole Seasoning, divided
- 1 cup Panko, or fine dry bread crumbs
- 1/2 cup Flour, all-purpose
Directions
- Preheat the oven to 350 degrees F and lightly grease a baking sheet.
- Cream together the cream cheese, Monterey Jack, cumin and cayenne.
- Beat the eggs, milk and 2 teaspoons Essence in a small bowl. Combine the panko with 4 teaspoons Essence in a shallow dish, and the flour with the remaining 2 teaspoons in a third.
- Spread 1 tablespoon of the cheese mixture in each jalapeno half. One at a time, dredge in flour, dip in egg and press into the panko; repeat if needed.
- Set cut side up on the baking sheet and bake until the filling is runny and the crust golden, about 30 minutes.