- Prep Time : 30 minutes
- Cook Time : 30 minutes
- Yield : 60
Preheat the oven to 350 degrees. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of the cajun seasoning. In a shallow dish, combine the panko crumbs and 4 teaspoons of cajun seasoning. In a third dish, combine the flour and remaining 2 teaspoons of cajun seasoning. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeño half. One 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 30 minutes.
Remove from the oven and serve immediately with cold beer. Enjoy!
I love these fried little goodies but let’s be honest….they don’t help my waistline. So instead of frying them I bake them. They are just as tasty, well I think tastier because you don’t get all that oil, you just taste the fresh jalapeño and the creamy taste of the blend of cheeses. I am getting hungry as I write this!