I LOVE Jalapeño Poppers! I worked at Arby’s as a teenager when they first got them, and I ate WAY too many of them! When it come to making these Baked Jalapeño Poppers I recommend doing it with friends. It takes a while and is more fun with friends to chat with in the kitchen! We, my friends and I, adapted this recipe from Emeril from the Food Network. I love that these are baked! And they taste just as good!
Here is what you need…
Baked Jalapeño Poppers
{Adapted from Emeril}
Ingredients
- 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
- 8 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 Creole Seasoning
- 1 cup Italian Bread Crumbs
- 1/2 cup flour
DIRECTIONS
- Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
- Mix together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
- In another bowl, beat together the eggs, milk, and 2 teaspoons of the Creole Seasoning.
- In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Creole Seasoning.
- In a third dish, combine the flour and remaining 2 teaspoons of Creole Seasoning.
- 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.
I need to make these again! Best most delicious recipe ever!! If you have left over cheese mixture use it as a chip dip with fresh salsa! Delicious!!
Baked Jalapeño Poppers
2015-06-02 01:01:02
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
- Baked Jalapeño Poppers
- {Adapted from Emeril}
- Ingredients
- 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
- 8 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 Creole Seasoning
- 1 cup Italian Bread Crumbs
- 1/2 cup flour
Instructions
- DIRECTIONS
- Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
- Mix together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
- In another bowl, beat together the eggs, milk, and 2 teaspoons of the Creole Seasoning.
- In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Creole Seasoning.
- In a third dish, combine the flour and remaining 2 teaspoons of Creole Seasoning.
- 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.
Adapted from Emeril
Adapted from Emeril
The Things I Love Most http://thethingsilovemost.com/
We made something similar to these for Superbowl Sunday this year. They were so good! Thanks for sharing the recipe.
Kendra these look SO good!! I will definitely be making these for Father’s Day!
Oh, my husband would love these!
I have to show my husband this recipe. He loves making stuff jalapenos, but his current recipe used the deep fryer and this recipe would be a lot more healthy.