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Jalapeño Poppers

Whenever you are hosting a party, it’s always nice to have bites you can just pop into your mouth. Well…these aren’t those bites. But, these Jalapeño Poppers are cheesy and pack a bit of heat. Enjoy!

Prep
Cook
Serves 12people
Ingredients
12
fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed
6
oz cream cheese, softened
1 1/2
cups grated Monterey Jack or mozzarella cheese
1/2
tsp ground cumin
1/2
tsp cayenne, or less, to taste
2
large eggs
2
tbsp milk
8
tsp Essence, recipe follows
1
cup panko crumbs, or fine dry breadcrumbs
1/2
cup all-purpose flour
directions
preheat the oven to 350 degrees f. lightly grease a baking sheet and set aside
Directions
1.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
2.
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 jalapeño 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.

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