Baked Jalapeno Poppers Food

BAKED JALAPEñO POPPERS

Steps:

• Move the oven rack to the middle position and preheat to 400 degrees F.
• Line a standard size cookie sheet with foil. Lightly grease the foil with nonstick cooking spray.
• Slice the jalapeños peppers in half lengthwise. Clear the peppers of seeds and the white membranes.
• Add cream cheese, cheddar, onion powder, garlic powder, salt, pepper, and all but 2 Tablespoons of the crumbled bacon to a medium bowl (reserve 2 Tablespoons of crumbled bacon for the topping). Use a handheld mixer to beat the mixture until creamy and combined, about 1 minute.
• Use a spoon to fill each jalapeño with the cream cheese mixture, and place them on the prepared cookie sheet.
• Sprinkle the reserved bacon over the poppers.
• Bake for 20-25 minutes, or until the poppers are bubbly.
• Let the jalapeño poppers cool for 3 minutes, and then serve.

ROASTED JALAPENO POPPERS

Steps:

• Preheat the oven to 425 degrees F.
• Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.
• Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 15 to 18 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

BAKED CREAM CHEESE JALAPENO POPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
• Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
• Bake until the peppers are just tender, 20 to 30 minutes.

BAKED JALAPENO POPPERS

Steps:

• Wear plastic gloves, wash off outside of jalapenos, cut off tops, slice in half lengthwise, deseed, and cut out the white membrane the best you can.
• Mix together the cream cheese, ranch salad dressing, and cheese.
• Fill peppers with salad mixture.
• Wrap each pepper in bacon.
• Set on rack so that later the popper is out of the dripping bacon grease, put rack on plate, and refrigerate for 3 hours or freeze for 15 minutes.
• Preheat oven to 400 degrees.
• Set rack inside a cookie sheet that has edges to catch the drippings.
• Bake about 30 minutes, or until bacon is done.

BAKED JALAPENO POPPERS

Steps:

• Using your food processor, combine cream cheese, cheese, cumin (if using) and cayenne until well mixed.
• In a separate bowl combine eggs, milk and 2 teaspoons of the Essence (or to taste).
• In another dish, mix together the breadcrumbs and 4 teaspoons of the Essence (or to taste).
• Using gloves, fill each pepper with about a tablespoon of filling depending on the size of the pepper. I find filling all the peppers first before moving on to the next step works best for me.
• Dip each filled pepper into the flour, then into the egg mixture and finally into the breadcrumbs.
• At this point the peppers can be frozen on cookie sheets. Just pop into the oven frozen when you need them.
• Cook at 350°F for 30 minutes on a greased pan. Easy release foil or parchment paper works well too.
• To cut down on the heat when eating, serve with sour cream.

BAKED JALAPENO POPPERS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
• In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
• In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. 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 with cold beer.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BAKED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
• Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
• Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.

BAKED JALAPENOS

Steps:

• In a small bowl, beat cream cheese and cumin until smooth. Beat in Monterey Jack cheese and cilantro. Spoon into jalapeno halves. , Place egg and cornflake crumbs in separate shallow bowls. Dip filling side of jalapenos in egg, then coat with crumbs. , Place on a greased baking sheet with crumb side up. Bake at 350° for 25-30 minutes or until top is golden brown. Serve immediately.