Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mike's ez baked jalapeño poppers. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Baked jalapeno poppers are quick and easy and cheesy. And can be garlicky, too, if you like. Learn how to make these super easy baked jalapeno poppers!
Mike's EZ Baked Jalapeño Poppers is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Mike's EZ Baked Jalapeño Poppers is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have mike's ez baked jalapeño poppers using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mike's EZ Baked Jalapeño Poppers:
- Get Jalapeño Poppers
- Prepare 1 packages (8 oz) Philadelphia Cream Cheese
- Take 6 Extra Large Jalapeños
- Get 1 small Bag Mexican 3 Cheese
- Make ready 1 small Bag Motzerella Cheese
- Make ready 1 Bottle GOYA Seasoning [or, lightly sprinkle garlic powder - onion powder - cumin - parsley - black pepper - salt]
- Get 1 tbsp Your Favorite Green Chilie Salsa
- Prepare Cayenne Pepper [optional]
- Take Crispy Coating
- Get 1 box Panko Bread Crumbs [about 2 cups]
- Get 2 large Eggs
The other good reason why stuffed jalapeños are filled with cheese is they taste good that way! One of our favorite jalapeño poppers was the cream cheese stuffed jalapeño filled with onions, cilantro, cumin and a little bit of jack cheese. With our simple cooking trick, you can make this crispy and delicious baked Jalap. Our baked jalapeño poppers are not for the faint of heart.
Steps to make Mike's EZ Baked Jalapeño Poppers:
- ° Clean jalapeños. ° Slice evenly leaving the stem attached to one side. ° Carefully hollow out seeds and inner membranes. ° Lightly sprinkle Mexican 3 Cheese and Motzerella Cheese. ° Tightly pack in Philadelphia Cream Cheese to the centers of jalapeños. Add green salsa. ° Sprinkle with GOYA Seasoning and Cayenne Pepper if desired. ° Refrigerate poppers until fully chilled.
- Whip eggs. I usually add additional GOYA Seasoning to this mixture but, it's not necessary.
- Fully dip poppers in egg mixture.
- Dip jalapeños and generously coat in your Panko Bread Crumbs. Pack those Panko crumbs deep into your cream cheese! Mind you, the crumbs won't stick very well to the backs of the jalapeños but, they'll be crispy on the tops!
- Place on lifted wrack sprayed with a non-stick spray. Make sure they're all leveled evenly. I sprinkle again with GOYA before baking.
- Here's a cool tip - if you don't have a lifted wrack - bunch up a large piece of tinfoil as pictured below. Picture pulled from my New Orleans Truck Fries recipe. Lightly spray tinfoil with Pam and place poppers lightly on top.
- Bake at °350 for up to 45 minutes or, until poppers are browned and the cheeses are fully melted.
- Serve immediately with a Bronco Berry Sauce and ice cold beer. Enjoy!
Be prepared to light up the taste buds and add a little zest to the snack spread! Our award-winning Cabot Cheddar combines with rich cream cheese for a smooth, delicious filling that balances out the spicy pop of the peppers. You may have ordered jalapeño poppers at a bar before, and you may have liked them, but you don't know how good these bite-sized snacks can be until you make your own at home. Jalapeño poppers – which are basically a pepper stuffed with cheese and deep fried – have so much potential for greatness. Ooey-gooey spicy stuffed jalapenos are hard to resist, right?
So that is going to wrap it up for this special food mike's ez baked jalapeño poppers recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
