Ingredients
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12
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6
-
1
-
1/2
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1/2
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4
-
1/4
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-
-
-
-
-
-
-
Directions
Light Baked Jalapeno Poppers, Recipe courtesy Emeril Lagasse, 2002 I copied this recipe in here because the original site does not offer the calorie count I am looking to know about the recipe foodnetwork com/recipes/emeril-lagasse/baked-jalapeno-poppers-recipe/index html After fiddling with the recipe in this format, I have made a few modifications to make it a lower calorie recipe First, no eggs, no milk, no flour, and only 1/4 cup of bread crumbs , What a great football watching snack! With the added bonus that it is made lighter used 1/3 less fat cream cheese and 2 % monterrey jack Turned out wonderful! Thanks for sharing
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Steps
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1
Done
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Preheat the Oven to 350 Degrees F. Lightly Grease a Baking Sheet and Set Aside. |
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2
Done
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in a Bowl, Cream Together the Cream Cheese, Monterey Jack Cheese, Cumin, and Cayenne. |
|
3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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Remove from the Oven and Serve Immediately With Cold Beer. |
