Emeril's Baked Jalapeño Poppers

The body screams for warmth and spice more than ever during this season.And nothing says heat like the Chili peppers.The extreme hot chili pepper aren't regular in my diet,albeit the moderately hot Jalapeño are just right for my spice tolerance.Removing the seeds and white membranes ,were most of the heat resides ,can reduce the heat.The cheese stuffing can further subside the heat.If that wasn't enough ,I even serve myself with some Greek yogurt on side to cool off any excess heat.



Recipe :Baked Jalapeño Poppers with Low fat Basil Cream cheese stuffing adapted from Emeril's Recipe.
Ingredients
For Stuffing
12 fresh jalapeno peppers, Slit lengthwise, seeds and membranes removed
4 ounces Low fat Organic cream cheese, softened(Vegan substitute :medium firm tofu)
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
1 tablespoon fresh herbs,finely chopped(I used basil)
For Coating
1 large Organic egg(Vegan substitute : 1 teaspoon Ener-G® Egg Replacer mixed with 2 tablespoon of water)
2 tablespoon water
1 cup bread crumbs
1/2 cup wheat flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon black pepper powder
1/2 teaspoon each of dried thyme and oregano

Method
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, herbs, cumin, and cayenne.

In a small bowl, beat together the eggs and water. In a shallow dish, combine the bread crumbs with cumin,pepper powder,paprika ,thyme and oregano. In a third dish, combine the flour and salt.
Spread 1 teaspoon 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.Bake until the crust is golden, about 25-30 minutes.Serve with some fat free Organic Greek Yogurt.



These are off to Sunday snacks : Cheese event ,hosted by Superchef@MirchMasala.