Saturday, July 28, 2012

Baked Jalapeno and Habanero Poppers

This is my recipe that has been based of off Emeril's recipe.


  • 12 fresh jalapeno peppers and/or habanero peppers, halved lengthwise, stems, seeds and membranes removed
  • 6 ounces Neufchatel cheese, softened (or cream cheese)
  • 1 1/2 cups shredded Monterey Jack, Sharp Cheddar, or Mozzarella cheese
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 8 teaspoons of other seasonings to your liking mixed together (I used a mixture of powdered garlic, salt, pepper, paprika, parsley, thyme, oregano...)
  • 2 large eggs
  • 2 tablespoons milk
  • 1 cup panko crumbs
  • 1/2 cup Almond flour (or all purpose flour)


Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
In a bowl, cream together the Neufchatel cheese, shredded cheese, cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 2teaspoons other seasonings to taste. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of other seasonings. In a third dish, combine the flour and remaining 2 teaspoons of other seasonings. 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 30-35 minutes.
Remove from the oven and serve immediately with cold beer.