BAKED JALAPENO POPPERS
My husband loves these so much that each fall we pick a bushel of jalapeno peppers, fill them and freeze them. In fact we had to buy a second freezer just to accommodate these peppers. This recipe is courtesy of Emeril Lagasse. If you like these hot, leave in some seeds or membranes. The original recipe calls for 1/2 teaspoon cumin but I do not like it so I leave it out.
Provided by Cilantro in Canada
Categories < 60 Mins
Time 1h
Yield 24 poppers, 6 serving(s)
Number Of Ingredients 10
Steps:
- Using your food processor, combine cream cheese, cheese, cumin (if using) and cayenne until well mixed.
- In a separate bowl combine eggs, milk and 2 teaspoons of the Essence (or to taste).
- In another dish, mix together the breadcrumbs and 4 teaspoons of the Essence (or to taste).
- Using gloves, fill each pepper with about a tablespoon of filling depending on the size of the pepper. I find filling all the peppers first before moving on to the next step works best for me.
- Dip each filled pepper into the flour, then into the egg mixture and finally into the breadcrumbs.
- At this point the peppers can be frozen on cookie sheets. Just pop into the oven frozen when you need them.
- Cook at 350°F for 30 minutes on a greased pan. Easy release foil or parchment paper works well too.
- To cut down on the heat when eating, serve with sour cream.
Nutrition Facts : Calories 273.4, Fat 18.2, SaturatedFat 9.9, Cholesterol 116.1, Sodium 328.6, Carbohydrate 15.4, Fiber 1.3, Sugar 2.8, Protein 12.1
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