Light Baked Jalapeno Poppers Food

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 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 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.

LIGHT 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 shallow dish, combine the panko crumbs and 4 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.
• One at a time, dredge in the panko crumbs, pressing to coat. You are only trying to cover the cheese, leave the peppers bare. 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.

LIGHT JALAPENO POPPERS

Steps:

• Preheat oven to 350ºF.
• Coat a large baking sheet with cooking spray.
• In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside.
• Halve jalapenos lengthwise and remove seeds.
• Stuff jalapeno halves with cream cheese mixture.
• Place egg substitute in a shallow dish.
• Place cereal crumbs (I just used dried bread crumbs from a package) in a separate shallow dish.
• Dip stuffed jalapeno halves into egg substitute and then roll in cereal crumbs to coat.
• Transfer jalapenos to prepared baking sheet and coat with cooking spray.
• Bake until filling is bubbly, about 30 minutes.
• Serve hot.

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:

• 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.

JALAPENO POPPERS

Steps:

• Pour 2 inches oil into a large, heavy pot. Heat over medium-high until a deep-fry thermometer reads 400 degrees.
• Meanwhile, cut a 1-inch slit lengthwise down one side of each jalapeno to create a pocket. Leaving stem intact, scrape out seeds, if desired, for less heat. Spoon cream cheese into cavities of jalapenos.
• Whisk together flour, beer, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Working in batches, dip jalapenos into batter, allowing excess to drip off. Carefully add to hot oil and cook, turning occasionally, until golden brown and crisp, 3 to 4 minutes. (Be sure to keep oil temperature between 375 degrees and 400 degrees.) Transfer to a rimmed baking sheet lined with a wire rack. Serve with blue cheese dressing or sour cream.