Recipe of Emeril Lagasse Bam

Baked Cream Cheese Jalapeno Poppers

Emeril lagasse is the chef/proprietor of 14 restaurants, including four in new.

Recipe Summary Baked Cream Cheese Jalapeno Poppers

After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.

Ingredients | Emeril Lagasse Bam

8 ounces cream cheese, softened

1 cup finely shredded Cheddar cheese

1 ½ tablespoons taco seasoning mix

12 jalapeno peppers, halved lengthwise and seeded

2 tablespoons fine bread crumbs, or to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.

Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.

Bake until the peppers are just tender, 20 to 30 minutes.

If you aren't a fan of taco seasoning, try stuffing the peppers with a mixture of cream cheese, mozzarella, and chopped pepperoni. Or try cream cheese, bleu cheese, and a bit of dry ranch dressing mix, or whatever sounds good to you!

They also keep quite well if baked for about 15 minutes and cooled before freezing on a baking sheet and then stored in resealable freezer bags. Bake frozen poppers for about 20 minutes.

Info | Emeril Lagasse Bam

prep: 15 mins cook: 20 mins total: 35 mins Servings: 12 Yield: 24 poppers

TAG : Baked Cream Cheese Jalapeno Poppers

Appetizers and Snacks, Vegetable, Jalapeno Popper Recipes,