Ingredients:
20 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed. Wear gloves!!!!
6 ounces of cream cheese, softened
1 1/2 cups grated Monterey Jack or Pepper Jack cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
Other easy additions: minced pimentos
cucumber, peeled and chopped
2 large eggs
2 tablespoons of milk
8 teaspoons Emeril's Creole Seasoning (See below)
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 cookie sheet and set aside
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne and any of the other optional additions.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of Emeril's Creole Seasoning.(see below)
In a shallow dish, combine the bread crumbs (panko or a very fine grained bread crumb) and remaining 4 teaspoons of Emeril's Creole Seasoning.(see below)
In a third dish, combine the flour and remaining 2 teaspoons of Emeril's Creole Seasoning mix.(see below)
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.
Emeril's Creole Seasoning
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup