If you know me you know I LOVE Jalapeño Poppers! Yes I did work at Arby’s as a Teenager and ate way to many of them. Last week at produce I got way to many Jalapeños. So yesterday I invited some friends over to make Salsa (recipe to come) and Poppers! It was so fun, although my house had a very strong smell the whole rest of the day!!
We got this recipe from Emeril from the Food Network. It was nice to have 3 hands helping. I about died removing everything from the inside of the pepper! My friend made her own Essence, but I think you can buy it also! The thing I love most is that these are baked! And they taste just as good!
Here is what you need…
Emeril’s Jalapeño Poppers
Ingredients
- 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
- 6 ounces cream cheese, softened
- 1 1/2 cups grated Monterey Jack or mozzarella cheese (You can even use Cheese sticks)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne, or less, to taste
- 2 large eggs
- 2 tablespoons milk
- 8 teaspoons Essence, recipe follows
- 1 cup panko crumbs, or fine dry breadcrumbs (I used Italian Bread Crumbs)
- 1/2 cup all-purpose flour
Directions
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
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 remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno 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. (Watch them in the oven so they don’t pop, ours were done in 23 mins)
Remove from the oven and serve immediately with cold beer. (HaHa, so yeah we didin’t eat them with cold beer, but a nice cold drink of water worked great for us!)
*Essence (Emeril’s Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
(Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.)
We also used the left over mixed up cheese to dip with our chips and salsa. It was SO yummy!!!
Mmmmmm…poppers!
Mmmm, these look so good. I’ll have to make them!