Saturday, September 7, 2013
Baked Jalapeno Peppers
I like Jalapeno Peppers stuffed with cheeses and a little spice to kick it up. These are good for you because you don't fry them, you BAKE these. Serve with your choice of dipping sauce or just plain as the cheese blend is so good all by itself.
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
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows (yes I use Emeril's recipe for this)
1 cup ritz cracker crumbs, or fine dry breadcrumbs or Panko bread crumbs
1/2 cup all-purpose flour
First slice your Jalapenos stem end off and then in half the long way, and remove seeds!
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.
Remove from the oven and serve immediately with a drink of your choice
Per Popper: Calories: 80; Total Fat: 5 grams; Saturated Fat: 3 grams; Protein: 3 grams; Total carbohydrates: 5 grams; Sugar: 1 grams Fiber: 0.5 grams; Cholesterol: 32 milligrams; Sodium: 176 milligrams
*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.
You can use this in lots of recipes
Yield: about 2/3 cup