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Baked jalapeño poppers
Baked jalapeño poppers

Before you jump to Baked jalapeño poppers recipe, you may want to read this short interesting healthy tips about The Meals You Choose To Consume Are Going To Effect Your Health.

One thing that some of you may already know is that by consuming the right foods can have a substantial effect on your health. You should also comprehend that there are foods that you will need to avoid at all costs and that would be the majority of food you find at the fast food chain restaurants. These sorts of foods are loaded with bad fat and also have almost no nutritional value. You will be delighted to know that we are going to tell you a few of the foods that you should be ingesting every day.

Furthermore when it comes to having a dessert following your meals you should consider having various citrus fruits. Together with vitamin C, you will discover that there are lots of other health benefits that you will find in these types of fruits. One desert that I have always liked is orange pieces combined together with shredded coconut and mixed together with a gentle honey dressing.

By simply following some of the suggestions above you will find that you will end up living a healthier life. Something that you need to actually avoid is all of the processed foods which you can easily purchase in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to baked jalapeño poppers recipe. You can have baked jalapeño poppers using 10 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Baked jalapeño poppers:
  1. Use 7 large jalapeño
  2. Take 4 oz cream cheese
  3. You need 4 oz hot breakfast sausage
  4. Prepare 3/4 cup Monterey Jack cheese grated
  5. Provide Plain Japanese panko
  6. You need 1 large egg
  7. Get 3/4 cup AP flour
  8. Provide 1/2 tsp cayenne
  9. You need 1/2 cumin
  10. You need 3 tsp Emeril seasoning
Instructions to make Baked jalapeño poppers:
  1. Wash and slice the jalapeño in half but retain the stem membrane so it’s closed in the back
  2. Add egg to a bowl with 1 tsp Emeril essence and beat
  3. Add flour to a bowl along with 2 tsp Emeril essence
  4. Add 1 cup panko to a 3rd bowl
  5. Cook the sausage until cooked and crumbled then drain on a paper towel.
  6. Mix the sausage, cream cheese, Monterey Jack, cayenne and cumin together really well.
  7. Evenly stuff each jalapeño with about a tbsp of the mixture, or as even as you can, and pack well.
  8. Start your oven to 350
  9. Dredge each jalapeño in the flour then the egg and then the panko pressing the panko lightly on the top and the bottom into the panko, you won’t get a ton on the bottom so don’t sweat it. (This is when I use my olive oil sprayer to lightly spray the top of the panko so it will brown nicely but it’s optional)
  10. Place in the oven for 25 minutes and then crank to 500 to 550 broil for about 5 minutes until the top is brown, watch close.
  11. I serve mine with a spicy ranch but choose what you like, enjoy!

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