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Baked jalapeño poppers
Baked jalapeño poppers

Before you jump to Baked jalapeño poppers recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? Those days are over, and it appears we all recognize our role in stopping and perhaps reversing the damage being done to our planet. According to the experts, to clean up the natural environment we are all going to have to make some improvements. These changes need to start taking place, and each individual family needs to become more environmentally friendly. Keep reading for some ways to go green and save energy, mainly in the kitchen.

A lot of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen alone provides you with many small ways by which energy and money can be saved. Eco-friendly living is not really that hard. Mostly, all it requires is a little common sense.

We hope you got insight from reading it, now let’s go back to baked jalapeño poppers recipe. To cook baked jalapeño poppers you only need 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Baked jalapeño poppers:
  1. Take 7 large jalapeño
  2. Get 4 oz cream cheese
  3. You need 4 oz hot breakfast sausage
  4. Use 3/4 cup Monterey Jack cheese grated
  5. Get Plain Japanese panko
  6. Provide 1 large egg
  7. Take 3/4 cup AP flour
  8. Take 1/2 tsp cayenne
  9. You need 1/2 cumin
  10. Prepare 3 tsp Emeril seasoning
Steps to make Baked jalapeño poppers:
  1. Wash and slice the jalapeño in half but retain the stem membrane so it’s closed in the back
  2. Add egg to a bowl with 1 tsp Emeril essence and beat
  3. Add flour to a bowl along with 2 tsp Emeril essence
  4. Add 1 cup panko to a 3rd bowl
  5. Cook the sausage until cooked and crumbled then drain on a paper towel.
  6. Mix the sausage, cream cheese, Monterey Jack, cayenne and cumin together really well.
  7. Evenly stuff each jalapeño with about a tbsp of the mixture, or as even as you can, and pack well.
  8. Start your oven to 350
  9. Dredge each jalapeño in the flour then the egg and then the panko pressing the panko lightly on the top and the bottom into the panko, you won’t get a ton on the bottom so don’t sweat it. (This is when I use my olive oil sprayer to lightly spray the top of the panko so it will brown nicely but it’s optional)
  10. Place in the oven for 25 minutes and then crank to 500 to 550 broil for about 5 minutes until the top is brown, watch close.
  11. I serve mine with a spicy ranch but choose what you like, enjoy!

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