Baked Jalapeno Poppers
Those delicious jalapeño poppers from your favorite Friday night restaurant have come home. Be sure to make the kids tip you on their way out.
- 12 fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed
- 6 ounces cream cheese, softened
- 1½ cups grated Monterey Jack or Cheddar cheese
- ½ tsp ground cumin
- ½ tsp cayenne pepper, or to taste
- 2 large eggs
- 2 tbsp milk
- 1 cup fine dry breadcrumbs
- ½ cup all-purpose flour
- 2½ tsp paprika
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
Preheat the oven to 350 degrees.
Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, Monterey Jack or Cheddar cheese, cumin and cayenne. Set aside.
Combine the salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme in a small bowl. (You'll use this mixture in the next steps.)
In a shallow bowl, beat together the eggs and milk. Add 2 teaspoons of the spice mixture from the previous step and mix to combine.
Next, combine the breadcrumbs and 4 teaspoons of the spice mixture in another shallow bowl.
In a final shallow bowl, combine the flour and 2 teaspoons of the spice mixture.
Spread a tablespoon of the cheese mixture into the middle of each jalapeño half.
One at a time, roll each jalapeño half first in the flour, then in the egg mixture and finally in the crumbs, pressing to coat.
Place the coated peppers, cut-side up, on the prepared baking sheet and bake about 30 minutes, until the filling is melted and the crust is golden.- Remove from the oven and serve warm.
- Be careful not to touch your eyes or any part of your face when working with the jalapeños! Your fingertips might burn a bit afterwards, so wash your hands with lots of soap and warm water.
- Substitute panko (Japanese breadcrumbs) for the regular breadcrumbs for a crunchier appetizer. You can find them in the Asian aisle of large grocery stores.
- If you don't have all of these spices on hand, feel free to substitute what you have, to your taste or liking.
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