BAKED JALAPENO POPPERS

Baked Jalapeno Poppers image

Provided by Cilantro in Canada

Time 1h

Yield 24 poppers, 6 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 273.4, Fat 18.2, SaturatedFat 9.9, Cholesterol 116.1, Sodium 328.6, Carbohydrate 15.4, Fiber 1.3, Sugar 2.8, Protein 12.1

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