Baking, Crafting, Living
I LOVE spicy food. I also LOVE mozzarella cheese:) I found a picture of Jalapeno Poppers on Pinterest and it sparked my interest. I then looked at a few different recipes and landed on Baked Jalapeno Poppers (Emeril Lagasse), but tweaked it slightly:
Home Made Baked Jalapeno Poppers
Yields: 24 poppers
*Essence (Emeril’s Creole Seasoning):
Combine all spices and mix thoroughly with PankoDirections
Preheat the oven to 350*F. Lightly grease a baking sheet and set aside.
**Make sure to wash the Jalapenos first!!**
Take the jalapenos and remove stems, cut in half (lengthwise), remove seeds and membranes.
In a small bowl, beat together the eggs, and milk.
In a shallow dish, combine the panko crumbs and the spice mix.
In a third dish, add flour.
Pinch off mozzarella cheese and pack into halved jalapenos until full, but not overflowing. Add a few bacon bits in with the cheese if desired.
One at a time,cover in the flour, dip into the egg mixture, then cover in the panko, pressing to coat.
Repeat the process if you want a thicker breaded coat.
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.