Baked Jalapenos Recipes

BAKED JALAPENOS

Steps:

• In a small bowl, beat cream cheese and cumin until smooth. Beat in Monterey Jack cheese and cilantro. Spoon into jalapeno halves. , Place egg and cornflake crumbs in separate shallow bowls. Dip filling side of jalapenos in egg, then coat with crumbs. , Place on a greased baking sheet with crumb side up. Bake at 350° for 25-30 minutes or until top is golden brown. Serve immediately.

BAKED JALAPENO POPPERS

Steps:

• Preheat the oven to 350 degrees F. 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 the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko 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.
• Remove from the oven and serve immediately with cold beer.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BREADED JALAPEñOS

Steps:

• In a 6-quart saucepan, combine jalapeños, vinegar and 2 cups water and bring to a boil. Reduce heat to low and simmer until jalapeños are tender but not soft, 15 to 20 minutes depending on size. Drain and rinse with cold water. Using a small knife, make a slit along the side of each jalapeño. Keeping jalapeños as intact as possible, carefully remove and discard stems and seeds.
• Using a blunt knife or small spoon, spread 1 tablespoon peanut butter inside each jalapeño, pressing the opening closed. (Do not overlap edges.)
• Spread flour in a wide shallow bowl and roll filled jalapeños to coat them well, roll in egg, then roll in bread crumbs. Set aside on a plate.
• In a large skillet, add enough oil to come about 3/4 inch up the side. Place over medium-high heat until oil is shimmering. Working in batches, fry jalapeños until well browned and crisp on the undersides, 1 to 2 minutes. Turn and brown the other side. Transfer to paper towels to drain. Serve hot.

BAKED CREAM CHEESE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
• Bake until the peppers are just tender, 20 to 30 minutes.

BAKED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
• Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.

BAKED JALAPENOS

Steps:

• cut jalapenos in half and seed. Cook peppers in boiling water for about 5 minutes.
• Combine cream cheese, shredded cheese, bacon, and worcestereshire sauce. stir well. Place heaping teaspoons into each pepper.
• Place on baking sheet and bake at 400 degrees f. for 5 minutes. until cheese is melted.
• let sit to room temperature.