Light Baked Jalapeno Poppers
photo by breezermom
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
12 Jalepenos
- Serves:
- 6
ingredients
- 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
- 170.09 g cream cheese, softened
- 236.59 ml sharp cheddar cheese
- 2.46 ml ground cumin
- 2.46 ml cayenne
- 19.71 ml Emeril's Original Essence
- 59.14 ml panko breadcrumbs
directions
- 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 shallow dish, combine the panko crumbs and 4 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.
- One at a time, dredge in the panko crumbs, pressing to coat. You are only trying to cover the cheese, leave the peppers bare. 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.
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RECIPE SUBMITTED BY
David Hawkins
Newport Beach, California
Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.