Baked Jalapeno Poppers | Recipe | Cheese-Stuffed Jalepenos

Jalapeno poppers are one of my favorite Mexican hors d'oeuvres, but I try to limit the amount of fried foods I consume.  That's why I was thrilled to find Emeril's Baked Jalapeno Poppers recipe.  I pretty much stayed true to the recipe and it was perfect, no adjustments needed.  People ate these right up.  I would suggest making about 5 poppers per person.

Baked Jalapeno Poppers
Yields: 24 poppers

12 fresh large jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
6 oz cream cheese, softened
1-1/2 c Monterey Jack cheese, grated
1/2 tsp ground cumin
1/2 tsp cayenne
8 tsp Essence, divided (recipe follows below)
1/2 c all-purpose flour
2 large eggs
2 Tbsp milk
1 c unseasoned breadcrumbs

1. Preheat oven to 350 degrees F.  Lightly grease a baking sheet and set aside.
2. In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin and cayenne.  Spoon cheese mixture into the middle of each Jalapeno half.
3. In a dish, combine the flour and 2 tsp Essence.
4. In a small bowl, beat together eggs, milk and 2 tsp Essence.
5. In a dish, combine the breadcrumbs and 4 tsp Essence.
6. One at a time, dredge the jalapeno into the flour, then dip into the egg mixture, then coat with the breadcrumbs.  Place coated jalapenos, cut side up, on the baking sheet.
7. Bake until the filling is runny and the crust in golden, about 30 minutes.  Transfer to serving tray and serve.

Essence Recipe:
Yields: 8 tsp

1/2 Tbsp + a pinch paprika
1/2 Tbsp salt
1/4 Tbsp garlic powder
1/4 Tbsp black pepper
1/4 Tbsp onion powder
1/4 Tbsp cayenne pepper
1/4 Tbsp dried oregano
1/4 Tbsp dried thyme

1. Combine all ingredients.  Mix well.

Source: Emeril Lagasse


Tracy Wood said... [Reply]

Wow, do these look great. I love that they are baked and not fried. Did you find that the longer you baked them the less spicy they were? I have bookmarked this one!

Mrs. Stranded said... [Reply]

Tracy - now that you mention it, they weren't as spicy as I would have expected them to do. Perhaps it did have something to do with the baking time. I suppose you could mix the jalapeno seeds back into the cheese for an extra kick.

Anonymous said... [Reply]