Halve the peppers lengthwise; remove stems, seeds, and membranes.
Preheat oven to 350°. Line a baking sheet with tin foil and lightly grease. Set aside.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne. Spread 1 tablespoon of the mixture into the middle of each jalapeno half.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow bowl, combine the panko crumbs and 6 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence.
One at a time, dredge each half in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. 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 the oven and serve immediately with cold beer.
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|Serving Size: 1 (546g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 690 (50%)|
|Amt Per Serving||% DV|
|Total Fat 76.7g||102 %|
|Saturated Fat 40.2g||201 %|
|Monounsaturated Fat 21.2g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 606.2mg||187 %|
|Sodium 4453.1mg||154 %|
|Potassium 846.7mg||22 %|
|Total Carbohydrate 113.9g||33 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 104.9g|
|Protein 61.5g||88 %|
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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: 1388
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