• 6servings
  • 60minutes
  • 200calories

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Nutrition Info . . .

VitaminsB2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed

  2. 6 ounces cream cheese , softened

  3. 1 cup sharp cheddar cheese

  4. 1/2 teaspoon ground cumin

  5. 1/2 teaspoon cayenne

  6. 4 teaspoons Emeril's Original Essence

  7. 1/4 cup panko

Instructions Jump to Ingredients ↑

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

  2. In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.

  3. 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.

  4. 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.

  5. 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.

  6. Remove from the oven and serve immediately with cold beer.


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