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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made these for superbowl Sunday, especially for my dad because he loves them. A much healthier and fresher alternative to the frozen ones. You don't sacrifice any flavor with these either; they are delicious. It's hard to stop eating them! Read more ! Ingredients:
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed (wear double vinyl gloves when doing this!!!) |
6 ounces cream cheese, softened |
1 1/2 cups grated monterey jack or cheddar cheese |
1/2 teaspoon ground cumin |
2 large eggs |
2 tablespoons milk |
8 teaspoons seasoning mix, recipe follows |
1 cup panko crumbs, or fine dry plain breadcrumbs |
1/2 cup all-purpose flour |
seasoning mix (divided) |
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 |
Directions:
1. For seasoning mix:
2. Combine all ingredients thoroughly and store in an airtight jar or container. Yields about 2/3 cup
3. For poppers:
4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
5. In a bowl, cream together the cream cheese, Jack or Cheddar cheese, and cumin.
6. In a small bowl, beat together the eggs, milk, and 1 teaspoon of the seasoning mix. In a shallow dish, combine the panko crumbs and 1 teaspoon of seasoning mix. In a third dish, combine the flour and 1 teaspoon of seasoning mix.
7. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.
8. 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.
9. 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.
10. Remove from the oven and serve immediately with cold beer ;-)
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