Baked jalapeño poppers

Baked jalapeño poppers

These are based off the Emeril recipe but with the addition of sausage and a hit every time I make them.

JON DOE

Ingredients

  1. 7 large jalapeño
  2. 4 oz cream cheese
  3. 4 oz hot breakfast sausage
  4. 3/4 cup Monterey Jack cheese grated
  5. Plain Japanese panko
  6. 1 large egg
  7. 3/4 cup AP flour
  8. 1/2 tsp cayenne
  9. 1/2 cumin
  10. 3 tsp Emeril seasoning

Steps

  1. Wash and slice the jalapeño in half but retain the stem membrane so it’s closed in the back

  2. Add egg to a bowl with 1 tsp Emeril essence and beat

  3. Add flour to a bowl along with 2 tsp Emeril essence

  4. Add 1 cup panko to a 3rd bowl

  5. Cook the sausage until cooked and crumbled then drain on a paper towel.

  6. Mix the sausage, cream cheese, Monterey Jack, cayenne and cumin together really well.

  7. Evenly stuff each jalapeño with about a tbsp of the mixture, or as even as you can, and pack well.

  8. Start your oven to 350

  9. Dredge each jalapeño in the flour then the egg and then the panko pressing the panko lightly on the top and the bottom into the panko, you won’t get a ton on the bottom so don’t sweat it. (This is when I use my olive oil sprayer to lightly spray the top of the panko so it will brown nicely but it’s optional)

  10. Place in the oven for 25 minutes and then crank to 500 to 550 broil for about 5 minutes until the top is brown, watch close.

  11. I serve mine with a spicy ranch but choose what you like, enjoy!

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