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Baked Jalapeño Poppers

Source of Recipe


Emeril Lagasse, from "Emeril Live"






List of Ingredients



• 12 fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed
  
• 6 ounces cream cheese, softened
  
• 1-1/2 cups grated Monterey jack or mozzarella cheese
  
• 1/2 tsp ground cumin
  
• 1/2 tsp cayenne (or less, to taste)
  
• 2 large eggs
  
• 2 Tbsp milk
  
• 8 tsp Essence (recipe follows)
  
• 1 cup panko crumbs, or fine dry bread crumbs
  
• 1/2 cup all-purpose flour
  






Instructions



1. Preheat the oven to 350º F. Lightly grease a baking sheet and set aside.
   
   
2. In a bowl, cream together the cream cheese, Monterey jack cheese, cumin and cayenne. In a small bowl, beat together the eggs, milk and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and 4 teaspoons of Essence. In a separate dish, combine the flour and remaining 2 teaspoons of Essence.
   
   
3. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeño half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. 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 immediately serve with cold beer.
   
   Yield: 2 dozen
   
   ----------------------------
   
   EMERIL'S ESSENCE
   
   • 2-1/2 Tbsp paprika
   • 2 Tbsp salt
   • 2 Tbsp garlic powder
   • 1 Tbsp black pepper
   • 1 Tbsp onion powder
   • 1 Tbsp cayenne pepper
   • 1 Tbsp dried leaf oregano
   • 1 Tbsp dried thyme
   
   Combine all ingredients thoroughly and store in an airtight jar or container.
   
   Yield: About 2/3 cup.