Recipe by Cilantro in Canada
My husband loves these so much that each fall we pick a bushel of jalapeno peppers, fill them and freeze them. In fact we had to buy a second freezer just to accommodate these peppers. This recipe is courtesy of Emeril Lagasse. If you like these hot, leave in some seeds or membranes. The original recipe calls for 1/2 teaspoon cumin but I do not like it so I leave it out.
Top Review by Hissy Hussy
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.
- 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 See How It's Made
- 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.