| Jalapeno Peppers | 12, cut into 2 inch pieces | |
| Cream Cheese | 6 ounces | |
| Monterey Jack Cheese | 1 1/2 cups, grated | |
| Cumin | 1/2 teaspoon | |
| Cayenne | 1/2 teaspoon | |
| Eggs | 2 | |
| Milk | 2 tbsp. | |
| Blackened Seasoning | 8 teaspoons | |
| Panko / Fine Breadcrumbs | 1 cup | |
| Flour | 1/2 cup |
| Paprika | 2 1/2 tbsp. | |
| Salt | 2 tbsp. | |
| Garlic Powder | 2 tbsp. | |
| Black Pepper | 1 tbsp. | |
| Onion Powder | 1 tbsp. | |
| Cayenne Pepper | 1 tbsp. | |
| Dried Leaf Oregano | 1 tbsp. | |
| Dried Thyme | 1 tbsp. |
Preheat the oven to 350 degrees F. Lightly grease a baking sheet.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
In another bowl, beat together the eggs, milk, and 2 teaspoons of the blackened seasoning.
In a dish, combine panko crumbs and 4 teaspoons of blackened seasoning.
In a separate dish, combine the flour and remaining 2 teaspoons of blackened seasoning.
Spread 1 tablespoon of cheese mixture into the middle of each jalapeno piece.
One at a time, dredge in flour, dip into egg mixture, roll in panko crumbs, pressing to coat. If necessary, repeat the process.
Place the coated peppers, cut side up, on the baking sheet and bake until crust is golden, about 30 minutes.
Remove from oven and serve immediately.
No Comments