Jalapeño Poppers

Ingredients

• 12 jalapeño peppers (fresh, halved lengthwise, stems, seeds and membranes removed)
• 6 oz cream cheese (softened)
• 1½ C jack cheese (grated Monterrey)
• ½ tsp ground cumin
• ½ tsp cayenne (or less to taste)
• 2 large eggs
• 2 tbs milk
• 8 tsp Cajun seasoning or Tony Chacherie
• 1 C panko crumbs or fine dry breadcrumbs
• ½ C all-purpose flour

Directions

1. Prep Oven & Pan: Preheat oven to 350°F. Lightly grease a baking sheet and set aside.
2. Make Filling: In a bowl, cream together cream cheese, Monterey Jack, cumin, and cayenne until smooth.
3. Egg Wash: In a separate bowl, beat eggs with milk and 2 tsp Cajun seasoning.
4. Crumb Coating: In a shallow dish, combine panko crumbs with 4 tsp Cajun seasoning.
5. Flour Coating: In another shallow dish, combine flour with remaining 2 tsp Cajun seasoning.
6. Fill Peppers: Spread 1 tbs cheese mixture into the center of each jalapeño half.
7. Bread: Dredge each pepper in flour, dip into egg wash, then coat in panko, pressing to adhere. Repeat if needed for a thicker crust.
8. Bake: Place peppers cut-side up on the prepared baking sheet. Bake ~30 minutes, until the crust is golden and the filling is hot and runny.
9. Serve: Remove from oven and serve immediately.

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