Our daughter made these for her husband and his friends over the weekend. Not only were they promptly gobbled up, but her husband already requested them for his birthday meal-in November!
Jalapenos are in season right now, so it’s the perfect time to try these out. They’ll also be the perfect side dish for your upcoming football parties.
Makes 2 Dozen
12 fresh jalapeno peppers
6 ounces cream cheese, softened
1 1/2 cups shredded Monterey Jack cheese
1/2 teaspoon cumin
1/2 teaspoon cayenne
2 large eggs
2 tablespoons milk
8 teaspoons Smokin’ Texas Gourmet Smokin’ Creole Seasoning
1 cup panko crumbs, or more if needed
1/2 cup all-purpose flour
Ranch dressing, for dipping
Smokin’ Texas Gourmet Chipotle Hot Pepper Sauce (optional)
Half the jalapenos lengthwise. Wearing a pair of latex gloves, remove the stems, seeds and membranes.
Preheat oven to 350° Fahrenheit. Lightly grease a baking sheet and set aside.
In a bowl, whip together the cream cheese, Monterey Jack cheese, cumin and cayenne pepper.
In a separate small bowl, beat together the eggs, milk and 2 teaspoons of creole seasoning.
In a shallow dish, combine the panko crumbs and 4 teaspoons of creole seasoning.
In a third dish, combine the flour and remaining 2 teaspoons of creole seasoning.
Spread some of the cheese mixture (about 1 tablespoon) into the middle of each jalapeno half.
One at a time, dredge the jalapeno halves in the flour mixture, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat.
Place the poppers, cut side up, on the baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
Serve poppers with plain ranch dressing or mix ranch dressing with Smokin’ Chipotle Pepper Sauce for additional spice, if desired.
*Adapted from Emeril Lagasse