I made these Baked Jalapeno Poppers last year. They were so good that I planted jalapenos this year just so I could make them again! (Yes, I know I can buy jalapenos in the store, but I know these are so much better!)
My garden has been pretty pitiful this year, but the jalapenos produced quite well. I picked a bunch of them today, along with a few sweet peppers, one decent-sized tomato as well as some really little ones, and a small cucumber. I cut some chard, too, though it's not pictured here.
Then, I got busy making Poppers. First I mixed cream cheese and Mozzarella with cumin and cayenne. Then I made bread crumbs by putting a couple slices of bread in the Ninja and then mixed the resulting crumbs with the seasonings in a pie plate. Then I mixed up the eggs and milk in a small bowl and mixed the seasonings and flour in another pie plate. And then I cut up some of the peppers.
After I'd filled all the jalapeno halves, I still had cheese left, so I cut up a few more peppers, for a total of 22. And I put cheese into those, too. Then it was time to roll the filled jalapeno halves in the egg mixture, flour, and bread crumbs - first the egg mixture, then the flour, then egg mixture again, then bread crumbs - one hand for wet and one hand for dry. Even doing it that way, it was messy!
I put the finished poppers on cookie sheets lined with waxed paper.
Then all of the finished jalapeno poppers - except for the three I baked and ate for lunch - went into the freezer. Once they're frozen, I'll put them all into a container (or containers) and they'll be ready any time I want some yummy Jalapeno Poppers. Just pull them out of the freezer and bake them for a delicious treat!
That's what I love about these - they're baked, not fried! Here's the recipe, as I made them today.
I made the Essence seasoning last year when I made these. I still had plenty to use this year. The recipe makes way more than you'll need just for the poppers.
I only used about half the jalapenos I picked today, and there are more, smaller ones still on the plants, so I'll probably be making at least one more batch of these - once I get the cookie sheets cleaned off so I have somewhere to put them. That ought to give us enough jalapeno poppers to get us through for a month or two!