Michael's Spin on Emeril's Jalapeno Poppers

We have quite a few jalapeno plants. Michael is most proud of these. The one at the bottom is the original plant that he started last summer and he has several "babies" that he started from the seeds this summer, which have blooms all over them now. Michael got it in his head to make poppers, since we had such an abundance of jalapenos. He didn't want deep fried poppers either (my waistline thanked him for that). So after a quick search he found this recipe for Baked Jalapeno Poppers at Food Network. Here's how he made them.

Assembled Ingredients

 

Assembly line of bowls. First is cream cheese mixed with cooked ground sausage, cheddar cheese, cumin, and cayenne. Next is panko and essence, then eggs beaten with milk and essence, and lastly is the flour and essence. Also the jalapenos, cleaned and halved.

 

Fill jalapeno halves with cream cheese mixture, then dredge in flour, then dip into egg mixture, and then roll in the panko bread crumbs.

 

Bake at 350 degrees about 30 minutes.

The daddy.

Baked Jalapeno Poppers

Adapted from Emeril Lagasse

Ingredients

12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed

1/2 pound fresh ground sausage, cooked until golden brown

8 ounces cream cheese, softened
1 1/2 cups grated Cheddar cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour

Directions

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, Cheddar cheese, cooked sausage, 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.
Yields 2 dozen

This I make all the time and keep in a small jar!
Essence (Emeril's Creole Seasoning):


2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

These were ridiculously delicious. Definately not figure friendly. Scruptious non the less. We almost made them dinner and not an appetizer. I think Michael must have had 7 or 8 of them. I know I ate at least 6 myself. I loved his addition of the sausage. A far cry from the ones at bars and restaurants. Try these and I know you'll agree.

 

Carla and Michael