Baked jalapeño poppers. Watch how to make the best jalapeño poppers in this short recipe video! These jalapeño poppers are stuffed with a fresh, herbed cream cheese mixture and topped with just enough cheddar cheese to. Reviews for: Photos of Baked Jalapeno Poppers.
Hank and I decided to experiment with stuffed jalapeños this week. What happens when you combine Baked Jalapeño Poppers with chicken?? Cheesy jalapeno popper stuffed chicken breast stuffed with diced jalapeño, cream cheese. You can have Baked jalapeño poppers using 10 ingredients and 11 steps. Here is how you cook that.
Ingredients of Baked jalapeño poppers
- You need 7 of large jalapeño.
- It’s 4 oz of cream cheese.
- You need 4 oz of hot breakfast sausage.
- It’s 3/4 cup of Monterey Jack cheese grated.
- It’s of Plain Japanese panko.
- Prepare 1 of large egg.
- You need 3/4 cup of AP flour.
- You need 1/2 tsp of cayenne.
- Prepare 1/2 of cumin.
- You need 3 tsp of Emeril seasoning.
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Baked jalapeño poppers instructions
- 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!.
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