Baked Jalapeno Poppers

READY IN: 1hr
SERVES: 6
YIELD: 24 poppers
UNITS: US

INGREDIENTS

Nutrition
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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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