Bacon Wrapped Jalapeno Poppers
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- 16 oz
- cream cheese
- green onions
- 2 c
- cheddar cheese
- jalapeno peppers
- 25 slice
- 4 large
- 4 Tbsp
- 16 tsp
- emerils essence
- 2 c
- panko crumbs
- 1 c
1Preheat over to 350 degrees. Lay aluminum foil on two cookie sheets. Set aside.
Wash and cut Jalapeno poppers in half. Set aside.
Pre-cook Bacon about 7-10 mins. Cut slices in half.
2Mix together Cream Cheese, Green Onions, and Cheddar Cheese.
Stuff each Jalapeno half with the Cream Cheese mixture, and wrap half a slice of Bacon around each one. Hold in place with toothpick.
3In a small bowl, beat together the eggs, milk, and 4 teaspoons of the Essence.
In a shallow dish, combine the panko crumbs and remaining 8 teaspoons of Essence.
In a third dish, combine the flour and remaining 4 teaspoons of Essence.
4One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 40 minutes.
Remove from the oven and serve immediately.