Jalapeno Poppers and Essence Seasoning Recipe

*This can take a little time to make (especially if you don't have the Essence on hand) and definitely dirties a decent amount of dishes. But these were really good...that coming from someone who isn't big into jalapenos. My husband loves jalapenos and thought this was great.

Jalapeno Poppers
Recipe from foodnetwork.com

12 Fresh jalapeno peppers (halved lengthwise, stemmed, and seeded)
6 Ounces cream cheese, softened
1 1/2 Cups Monterey Jack or mozzarella cheese, grated
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less to taste
2 Large eggs
2 Tablespoons milk
8 teaspoons Essence (or recipe below)
1 Cup Panko breadcrumbs
1/2 Cup flour

Preheat oven to 350. In a bowl, cream together cream cheese, Monterey Jack cheese, cumin, and cayenne. In another bowl, beat together eggs, milk, and 2 teaspoons Essence. In a shallow dish, combine breadcrumbs and 4 teaspoons Essence. In another dish, combine flour and remaining 2 teaspoons Essence. Fill jalapeno pepper halves with cream cheese mixture. One at a time dredge in flour, dip into egg mixture, then dredge in breadcrumbs, pressing to coat. If necessary, repeat the process. Place the coated jalapeno peppers, cut side up, on a lightly greased baking dish and bake until the filling is runny and crust is golden, about 30-40 minutes.


Essence (Emeril's Creole Seasoning)
(Makes more seasoning than is needed for above recipe)

2 1/2 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
1 Tablespoon oregano
1 Tablespoon thyme

Mix together.