Baking, Crafting, Living

Jalapeno Poppers Recipe

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

  • 12 fresh jalapeno peppers
  • 6 ounces cream cheese, softened
  • 1, 8oz ball of fresh mozzarella cheese
  • 2 large eggs
  • 2 tablespoons milk
  • *Essence (Emeril’s Creole Seasoning) aka- Spice Mix (see below)
  • 1 cup panko crumbs, or fine dry breadcrumbs
  • 1/2 cup all-purpose flour
  • 1 tablespoon of bacon bits if desired

*Essence (Emeril’s Creole Seasoning):

  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried leaf oregano
  • 1/2 teaspoon dried thyme

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.


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This entry was posted on July 2, 2012 by in Recipe and tagged , , , , , , , , , , .
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