K&C's Baked Jalapeno Poppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Jalapeno Peppers, Cream Cheese, Monterey Jack, Mozzarella, Cumin, Cayenne, Eggs, Milk, Essence (2.5 Tbsp Paprika, 2 Tbsp Salt, 1 Tbsp Pepper, 2 Tbsp Garlic Powder, 1 Tbsp Onion Powder, 1 Tbsp Cayenne, 1 Tbsp Oregano, 1 Tbsp Thyme), Bread Crumbs, Flour
Preheat the oven to 350. Lightly grease a baking sheet and set aside.
Halve the jalapenos lengthwise, remove stems, seeds, and membranes (Note: for spicier filling, save some of the seeds to add to the cream cheese filling).
In a bowl, cream together the cream cheese, Monterey Jack, Mozzarella, 1/2 tsp cumin, and 1/2 tsp cayenne.
In a small bowl, combine the flour and 2 tsp Essence.
In a second small bowl, beat together the eggs, milk, and 2 tsp Essence.
In a third small bowl, combine the bread crumbs and 4 tsp Essence.
Spread 1 Tbsp of the cream cheese mixture into the middle of each jalapeno half, and pack in tightly. One at a time, dredge the jalapenos in the flour, then dip into the egg mixture, then dredge in the bread crumbs and coat the top of the pepper. Place the coated peppers onto the baking sheet, cut side up.
Bake about 30 minutes, until the filling is runny and the crust is golden brown. Remove from the oven and serve immediately, with a cold beer or margarita or beverage of your choice.
Yields 24 Jalapeno Poppers
Number of Servings: 24
Recipe submitted by SparkPeople user KAROL13.
Halve the jalapenos lengthwise, remove stems, seeds, and membranes (Note: for spicier filling, save some of the seeds to add to the cream cheese filling).
In a bowl, cream together the cream cheese, Monterey Jack, Mozzarella, 1/2 tsp cumin, and 1/2 tsp cayenne.
In a small bowl, combine the flour and 2 tsp Essence.
In a second small bowl, beat together the eggs, milk, and 2 tsp Essence.
In a third small bowl, combine the bread crumbs and 4 tsp Essence.
Spread 1 Tbsp of the cream cheese mixture into the middle of each jalapeno half, and pack in tightly. One at a time, dredge the jalapenos in the flour, then dip into the egg mixture, then dredge in the bread crumbs and coat the top of the pepper. Place the coated peppers onto the baking sheet, cut side up.
Bake about 30 minutes, until the filling is runny and the crust is golden brown. Remove from the oven and serve immediately, with a cold beer or margarita or beverage of your choice.
Yields 24 Jalapeno Poppers
Number of Servings: 24
Recipe submitted by SparkPeople user KAROL13.
Nutritional Info Amount Per Serving
- Calories: 86.6
- Total Fat: 4.9 g
- Cholesterol: 32.7 mg
- Sodium: 109.5 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.4 g
- Protein: 3.9 g
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