Baked Jalepeno PoppersSubmitted by: XEMPRESS
IntroductionThis is my reduced version of Emeril's Baked poppers. These are good made with yellow peppers if you can't take the burn!
(I didn't include spices in the nutritional info calculation) This is my reduced version of Emeril's Baked poppers. These are good made with yellow peppers if you can't take the burn!
(I didn't include spices in the nutritional info calculation)
6 Fresh Jalepeno or yellow peppers, halved lengthwise, stems, seeds & membranes removed
3 oz light cream cheese, softened
1/2 cups grated Monterey Jack or mozzarella cheese
1/4 teaspoon ground cumin
1/4 teaspoon cayenne, or less, to taste
1 large eggs
1 tablespoons skim milk
4 teaspoons Emeril Essence
1 cup fine dry breadcrumbs (made from 2 slices of Healthy Life Italian Bread)
1/4 cup all-purpose flour
In a bowl, cream together the cream cheese, grated cheese, cumin, and cayenne.
In a small bowl, beat together the egg, milk, and 1 teaspoons of the Essence.
Toast 2 slices of bread and place in food processor to make bread crumbs.
In a shallow dish, combine the Bread crumbs and remaining 2 teaspoons of Essence. In a third dish, combine the flour and remaining 1 teaspoons of Essence.
Spread 1 tablespoon of the cheese mixture into the middle of each pepper half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the bread 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
Number of Servings: 12
Recipe submitted by SparkPeople user BRFRIED.