Baked, not fried. These can be a bit time consuming, but the results are worth it!
Ingredients
- 12 fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed
- 6 ounces cream cheese, softened
- 1 ½ cups grated Monterey Jack or Cheddar cheese
- ½ teaspoon ground cumin
- ½ teaspoon cayenne pepper, or to taste
- 2 large eggs
- 2 tablespoons milk
- 1 cup fine dry breadcrumbs
- ½ cup all-purpose flour
- 2 ½ teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Directions
- Preheat the oven to 350 degrees.
- Lightly grease a baking sheet and set aside.
- In a bowl, cream together the cream cheese, Monterey Jack or Cheddar cheese, cumin and cayenne. Set aside.
- Combine the salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano and thyme in a small bowl. (You’ll use this mixture in the next steps.)
- In a shallow bowl, beat together the eggs and milk. Add 2 teaspoons of the spice mixture from the previous step and mix to combine.
- Next, combine the breadcrumbs and 4 teaspoons of the spice mixture in another shallow bowl.
- In a final shallow bowl, combine the flour and 2 teaspoons of the spice mixture.
- Spread a tablespoon of the cheese mixture into the middle of each jalapeño half.
- One at a time, roll each jalapeño half first in the flour, then in the egg mixture and finally in the crumbs, pressing to coat.
- Place the coated peppers, cut-side up, on the prepared baking sheet and bake about 30 minutes, until the filling is melted and the crust is golden.
- Remove from the oven and serve warm.
