Recipe Detail

Baked Jalapeno Poppers

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 12 - fresh jalapeno peppers
  2. 6 - cream cheese
  3. 1 1/2 cups - Monterey Jack, mozzarella, or Mexican blend cheese
  4. 1/2 teaspoons - ground cumin
  5. 1/4 teaspoons - cayenne
  6. 2 - large eggs
  7. 2 tablespoons - milk
  8. 8 teaspoons - Emeril's Essence seasoning
  9. 1 cups - panko bread crumbs
  10. 1/2 cups - all-purpose flour


Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, shredded 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.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers