Baked Jalapeno Poppers
photo by Hissy Hussy
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
24 poppers
- Serves:
- 6
ingredients
- 12 fresh jalapeno peppers, halved lengthwise with stems and membranes removed
- 6 ounces cream cheese, softened
- 1 1⁄2 cups grated mozzarella cheese or 1 1/2 cups monterey jack cheese
- 1⁄2 teaspoon cayenne pepper (or to taste)
- 2 large eggs
- 2 tablespoons milk
- 8 teaspoons Emeril's Original Essence (posted separately by others members)
- 1 cup breadcrumbs
- 1⁄2 cup flour
- sour cream, for serving
directions
- Using your food processor, combine cream cheese, cheese, cumin (if using) and cayenne until well mixed.
- In a separate bowl combine eggs, milk and 2 teaspoons of the Essence (or to taste).
- In another dish, mix together the breadcrumbs and 4 teaspoons of the Essence (or to taste).
- Using gloves, fill each pepper with about a tablespoon of filling depending on the size of the pepper. I find filling all the peppers first before moving on to the next step works best for me.
- Dip each filled pepper into the flour, then into the egg mixture and finally into the breadcrumbs.
- At this point the peppers can be frozen on cookie sheets. Just pop into the oven frozen when you need them.
- Cook at 350°F for 30 minutes on a greased pan. Easy release foil or parchment paper works well too.
- To cut down on the heat when eating, serve with sour cream.
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Reviews
-
Loved this, but when we made it we were out of cream cheese. Used Farmers cheese instead, which is a firm version of ricotta cheese. Quite tasty and I think we will keep this variation because I am not too much a fan of over sweet things anyway! I also happened to be short on Jalapeno peppers and used a few Anaheim's that I happened to have on hand. They were quite large and became a serving of one for any given person. Quite tasty and the difference in flavor was noticable.
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These were delicious with a nice texture despite being baked rather than fried. I did include the cumin because we like it and used panko breadcrumbs. Try adding a little seedless raspberry jam alongside the sour cream for dipping - yum. Be sure to use something to line the pan before freezing or they will stick.
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Wow - some of these puppies were hothothot! And others just a bit of heat and full of flavour. The family really liked them obviously - devoured the entire platter. There's a little more labour to them than just filling the peppers with cream cheese and wrapping some bacon around them but I couldn't help wonder what some bacon around these would be like?
RECIPE SUBMITTED BY
Cilantro in Canada
United States