Martin requested some Jalapeno Poppers. I wanted to avoid a frying mess. I found this recipe at Emerils.com and it ended up being a hit. The first time I made them I did it according to the recipe. The second time Martin requested the filling be less flavorful. He liked both recipes. The rest of us liked the first one. Here it is;
Baked Jalapeno Peppers
Not a great pic. I should have been a bit more creative!
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 (I used MJ)
1/2 teaspoon cumin (I used 1 teaspoon. Cumin is my favorite spice.)
1/2 teaspoon cayenne (or to taste – I used 1/4 teaspoon)
2 large eggs
2 Tablespoons milk
8 teaspoons Cajun or Creole seasoning
1 cup panko crumbs or fine dry breadcrumbs (I used panko)
1/2 cup all purpose flour
1. Preheat oven 350 degrees. Lightly grease a baking sheet, set aside.
2. In a bowl, cream together cream cheese, Monterey Jack cheese, cumin and cayenne. Set aside.
3. In a small bowl, beat together the eggs, milk and 2 teaspoons Cajun/creole seasoning.
4. In a shallow dish, combine the panko crumbs and 4 teaspoons of Cajun/Creole seasoning.
5. In a third bowl combine the flour and remaining 2 teaspoons Cajun/Creole seasoning.
6. Spread 1 Tablespoon of the cheese mixture into the middle of each jalapeno half.
7. One at a time, dredge in the flour, dip into the egg mixture, then dredge in panko crumbs, pressing to coat. If necessary, repeat the process. (I did not repeat)
8. 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 30-45 minutes.
9. Remove from the oven and serve immediately with a cold beer!
The second round I did the following for the filling – 6 ounces cream cheese, 1 Tablespoon chopped chives, 1/2 teaspoon of salt and pepper.
Enjoy this simple and delicious appetizer!!