Jalapeño Poppers

Ingredients

• 12 jalapeño peppers (fresh, halved lengthwise, stems, seeds and membranes removed)
• 6 oz cream cheese (softened)
• 1½ C jack cheese (grated Monterrey)
• ½ tsp ground cumin
• ½ tsp cayenne (or less to taste)
• 2 large eggs
• 2 tbs milk
• 8 tsp Cajun seasoning or Tony Chacherie
• 1 C panko crumbs or fine dry breadcrumbs
• ½ C all-purpose flour

Directions

1. Preheat oven to 350°F
2. Lightly grease baking sheet and set aside.
3. In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
4. In another bowl, beat together eggs, milk and 2 tsp of Cajun seasoning
5. In a shallow dish, combine the panko crumbs and 4 tsp of Cajun seasoning
6. In a another dish, combine the flour and remaining 2 tsp of Cajun seasoning
7. Spread 1 tbs of the cheese mixture into the middle of each jalapeño half.
8. 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.
9. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and crust is golden, about 30 minutes.
10. Remove from the oven and serve immediately.