Baked jalapeño poppers. Lightly grease a baking sheet and set aside. In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne. In a small bowl, beat together.
If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around. Mash the feta, cream cheese, shredded cheese, cilantro, and onion. These pepper poppers are stuffed with cream cheese and cheddar before being baked, not fried, to spicy perfection.
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, baked jalapeño poppers. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
Lightly grease a baking sheet and set aside. In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne. In a small bowl, beat together.
Baked jalapeño poppers is one of the most popular of current trending foods in the world. It's easy, it is quick, it tastes yummy. It is appreciated by millions every day. They're nice and they look fantastic. Baked jalapeño poppers is something that I've loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have baked jalapeño poppers using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Baked jalapeño poppers:
- {Prepare 7 of large jalapeño.
- {Make ready 4 oz of cream cheese.
- {Take 4 oz of hot breakfast sausage.
- {Get 3/4 cup of Monterey Jack cheese grated.
- {Get of Plain Japanese panko.
- {Make ready 1 of large egg.
- {Take 3/4 cup of AP flour.
- {Take 1/2 tsp of cayenne.
- {Make ready 1/2 of cumin.
- {Get 3 tsp of Emeril seasoning.
These jalapeño poppers are lighter than most since they're baked, not fried, and bacon-free (more on that in a minute). These jalapeño poppers are stuffed with a fresh, herbed cream cheese mixture and topped with just enough cheddar cheese to turn golden. They are beyond delicious, and they're not greasy at all. Place filled jalapenos about an inch apart on the cooling rack on the baking sheet.
Instructions to make Baked jalapeño poppers:
- Wash and slice the jalapeño in half but retain the stem membrane so it’s closed in the back.
- Add egg to a bowl with 1 tsp Emeril essence and beat.
- Add flour to a bowl along with 2 tsp Emeril essence.
- Add 1 cup panko to a 3rd bowl.
- Cook the sausage until cooked and crumbled then drain on a paper towel..
- Mix the sausage, cream cheese, Monterey Jack, cayenne and cumin together really well..
- Evenly stuff each jalapeño with about a tbsp of the mixture, or as even as you can, and pack well..
- Start your oven to 350.
- Dredge each jalapeño in the flour then the egg and then the panko pressing the panko lightly on the top and the bottom into the panko, you won’t get a ton on the bottom so don’t sweat it. (This is when I use my olive oil sprayer to lightly spray the top of the panko so it will brown nicely but it’s optional).
- Place in the oven for 25 minutes and then crank to 500 to 550 broil for about 5 minutes until the top is brown, watch close..
- I serve mine with a spicy ranch but choose what you like, enjoy!.
Divide remaining cheddar cheese evenly between the poppers. Rather than sprinkling the cheese on top, try to gently push it into the filling. This will hold it in place and keep it from all falling onto the cooling rack. These baked jalapeno poppers are an easy, make ahead appetizer everyone will swoon over! These Baked Jalapeno Poppers boast the holy trinity of appetizers: creamy, cheesy, crunchy with a hint of spice AKA wickedly addicting.
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