Baked Jalapeno Peppers





12 Supreme Cuts Jalapeño Peppers
6 oz. cream cheese softened
1 ½ cups grated monterrey jack or mozzarella cheese
½ teaspoon ground cumin
½ teaspoon cayenne or less to taste
2 large eggs
2 tablespoons milk
1 cup fine dry breadcrumbs
½  cup all-purpose flour



Preheat oven to 350 degrees. Lightly grease baking sheet and set it aside. In a bowl, cream together cream cheese, monterrey jack cheese, cumin and cayenne. In a small bowl, beat together the eggs and milk. In shallow dish, set aside the breadcrumbs. In a third dish, combine flour and remaining 2 teaspoons of essence. Cut peppers halved lengthwise. Remove stems, seeds and membranes. Spread 1 tablespoon of cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dig into the egg mixture, then dredge into the breadcrumbs, pressing to coat. If necessary repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet until the filling is runny and the crust is golden, about 30 minutes. Serve and enjoy



Back to Recipes