Baked jalapeño poppers
These are based off the Emeril recipe but with the addition of sausage and a hit every time I make them.
Baked jalapeño poppers
These are based off the Emeril recipe but with the addition of sausage and a hit every time I make them.
Cooking Instructions
- 1
Wash and slice the jalapeño in half but retain the stem membrane so it’s closed in the back
- 2
Add egg to a bowl with 1 tsp Emeril essence and beat
- 3
Add flour to a bowl along with 2 tsp Emeril essence
- 4
Add 1 cup panko to a 3rd bowl
- 5
Cook the sausage until cooked and crumbled then drain on a paper towel.
- 6
Mix the sausage, cream cheese, Monterey Jack, cayenne emmeril and cumin together really well.
- 7
Evenly stuff each jalapeño with about a tbsp of the mixture, or as even as you can, and pack well.
- 8
Start your oven to 350
- 9
Dredge each jalapeño in the flour then the egg and then the panko pressing the panko lightly on the top and the bottom into the panko, you won’t get a ton on the bottom so don’t sweat it. (This is when I use my olive oil sprayer to lightly spray the top of the panko so it will brown nicely but it’s optional)
- 10
Place in the oven for 25 minutes and then crank to 500 to 550 broil for about 5 minutes until the top is brown, watch close.
For a ninja air fryer. Bake at 325 for 25 minutes and 350 for 10 to 16 minutes
- 11
I serve mine with a spicy ranch but choose what you like, enjoy!
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