I absolutely love jalapeño poppers, but I feel so guilty whenever I eat them because they’re usually deep fried and come in a box or through the drivethru window. These homemade poppers have a really different taste from the processed version, the peppers are crisper and there is a fresh taste to them. I modifed Emeril Lagasse’s baked jalapeño poppers, I think I could still do a lot of experiementing with this to get the process a little more streamlined, but they were still very yummy.
I made a huge batch so that I could freeze them and just heat them up as I want them, you might want to cut this recipe in half.
To make 48 poppers, you’ll need:
24 large jalapeno peppers, stemmed, seeded and halved lengthwise
12 oz cream cheese at room temp
3 cups grated Wisconsin cheddar cheese
1 teaspoon ground cumin
1 teaspoon cayenne
4 large eggs
4 Tablespoons milk
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
4 cups breadcrumbs
1 cup all-purpose flour
After preparing the peppers preheat the oven to 350, and grease a baking sheet for the poppers.