Baked jalapeño poppers

Wash and slice the jalapeño in half but retain the stem membrane so it’s closed in the back

Add egg to a bowl with 1 tsp Emeril essence and beat

Add flour to a bowl along with 2 tsp Emeril essence

Add 1 cup panko to a 3rd bowl

Cook the sausage until cooked and crumbled then drain on a paper towel.

Mix the sausage, cream cheese, Monterey Jack, cayenne emmeril and cumin together really well.

Evenly stuff each jalapeño with about a tbsp of the mixture, or as even as you can, and pack well.

Start your oven to 350

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)

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

I serve mine with a spicy ranch but choose what you like, enjoy!