The heat of the jalapeno pepper is moderately hot. On a heat scale from 1 to 10, they are a 5. If by chance, you happen to get a pepper which is really hot, consume a dairy product like, milk, yogurt, or ice cream. Dairy products contain casein which will help reduce the burning sensation in your mouth.
When working with jalapenos, or any chili pepper, try to wear disposable gloves. The capsaicin in the peppers could burn your skin and eyes.
Baked Jalapeno Poppers
12 fresh jalapeno peppers
1-cup whole milk ricotta cheese
1-teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon dried Mexican Oregano
½ teaspoon garlic powder
½-1 teaspoon salt (depending upon taste)
¼ teaspoon chipotle chili powder
¼ teaspoon ground white pepper
1 cup grated pepper jack cheese
2 tablespoons milk
½ cup flour
1-cup panko breadcrumbs
1. Preheat oven to 375 degrees.
2. Line baking sheet with foil. Coat lightly with cooking spray.
3. Remove stems from jalapeno peppers. Slice jalapenos lengthwise and remove seeds and membranes. A melon ball scooper works nicely.
4. Mix together the ricotta cheese, onion powder, ground cumin, Mexican Oregano, garlic powder, salt, chili powder, and white pepper in a small bowl. Add the pepper jack cheese and mix well. Taste and add more salt if needed.
5. Beat together the eggs and milk in a small bowl.
6. Place the flour in a shallow dish. In another dish place the panko breadcrumbs.
7. Fill the jalapeno pepper halves with one tablespoon of the cheese filling.
8. Dredge the pepper halves one at a time in the flour. Next, dip in the egg mixture. Finally, dredge in the panko crumbs pressing the crumbs in place if necessary.
9. Place the jalapeno peppers on the prepared baking sheet cut side up.
10. Bake for 25-30 minutes or until the filling is bubbly and the crust is golden.
11. Remove from oven and cool for 5 minutes. Serve.
Makes 24 servings