Crunchy, cheesy and a little spicy
Simpler to assemble than the deep-fried jalapeno poppers and even more delicious. Adapted from Emeril Lagasse’s Jalapeño Poppers Recipe.
6 fresh jalapeño peppers
3 oz cream cheese, softened
.75 cups (2.4oz) grated Monterey Jack cheese
1/4 tsp ground cumin
1/4 tsp cayenne
1 large egg
1 Tbl milk
4 tsp creole seasoning (such as Emeril’s Essence)
1/2 cup (.875oz) panko crumbs
1/4 cup (1.06oz) all-purpose flour
- Preheat oven to 350° F.
- Lightly grease a baking sheet and set aside.
- Wash peppers. Slice in half lengthwise. Remove stems, seeds, membranes.
- In bowl, cream together cream cheese, Monterey Jack, cumin, and cayenne.
- In a small bowl, beat together eggs, milk, and 2 teaspoons of the seasoning.
- In a second small bowl, combine panko and 4 teaspoons of seasoning.
- In a third small bowl, combine flour and last 2 teaspoons of seasoning.
- Press 1 tablespoon of the cheese into each jalapeño half.
- Dredge peppers in the flour.
- Dip into the egg mixture.
- Dredge in the panko crumbs.
- Place coated peppers, cut side up, on the prepared sheet.
- Bake about 30 minutes. Crust should be golden.
3 jalapeno poppers (half pepper) per person
Recipe serves 2 people
These jalapeno poppers are approximately 213 calories per serving