Baked Jalapeno Poppers

This recipe I snagged from the old farm I used to work at, Riverhill Farm in California. You don’t have to bread them however it adds a delicious crunch. You can also add a sliver of cooked bacon in the pepper or wrap them in a bacon for a different flavor direction.

• 6 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed

• 3 ounces cream cheese, softened

• 3/4 cups grated Monterrey Jack or mozzarella cheese

• 1/4 teaspoon ground cumin

• 1/4 teaspoon cayenne, or less, to taste

• 1 large egg

• 1 tablespoon milk

• ¼ cup fine dry breadcrumbs

• 1/4 cup all-purpose flour

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside. In a bowl, cream together the cream cheese, Monterrey Jack cheese, cumin, and cayenne. In a small bowl, beat together the eggs, and milk. In a shallow dish, combine the bread crumbs and flour. Put 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the bread 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.