Try this Baked Jalapeno Poppers recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, monterey jack cheese, cumin and cayanne.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence.
Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.
One at a time, dredge in flour, dip into the egg mixture, the dredge in the panko, pressing to coat. Repeat if necessary.
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.
Remove from oven and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 104 | ||
Calories from Fat: 66 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 102.3mg | 31 % | |
Sodium 271.2mg | 9 % | |
Potassium 69.1mg | 2 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.1g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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