Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, mike's ez baked jalapeño poppers. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Great recipe for Mike's EZ Baked Jalapeño Poppers. Unlike most jalapeño poppers - these poppers with Panko will remain crispy after overnight refrigeration. What's more, even the following day after reheating in your oven or microwave!

Mike's EZ Baked Jalapeño Poppers is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Mike's EZ Baked Jalapeño Poppers is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook mike's ez baked jalapeño poppers using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mike's EZ Baked Jalapeño Poppers:

1. Get Jalapeño Poppers
2. Prepare 1 packages (8 oz) Philadelphia Cream Cheese
3. Prepare 6 Extra Large Jalapeños
4. Prepare 1 small Bag Mexican 3 Cheese
5. Take 1 small Bag Motzerella Cheese
6. Take 1 Bottle GOYA Seasoning [or, lightly sprinkle garlic powder - onion powder - cumin - parsley - black pepper - salt]
7. Make ready 1 tbsp Your Favorite Green Chilie Salsa
8. Take Cayenne Pepper [optional]
9. Prepare Crispy Coating
10. Take 1 box Panko Bread Crumbs [about 2 cups]
11. Make ready 2 large Eggs

Forego the frying but keep all the goodness of Cheddar- and cream cheese-stuffed jalapenos with this recipe for baked jalapeno poppers. These jalapeno poppers are stuffed with a spiced mixture of cream cheese and white cheddar cheese, then baked until the cheese is nice and melty. This is the ultimate game day or party treat! This lightened-up baked jalapeño popper recipe will be a big hit!

Steps to make Mike's EZ Baked Jalapeño Poppers:

1. ° Clean jalapeños. ° Slice evenly leaving the stem attached to one side. ° Carefully hollow out seeds and inner membranes. ° Lightly sprinkle Mexican 3 Cheese and Motzerella Cheese. ° Tightly pack in Philadelphia Cream Cheese to the centers of jalapeños. Add green salsa. ° Sprinkle with GOYA Seasoning and Cayenne Pepper if desired. ° Refrigerate poppers until fully chilled.
2. Whip eggs. I usually add additional GOYA Seasoning to this mixture but, it's not necessary.
3. Fully dip poppers in egg mixture.
4. Dip jalapeños and generously coat in your Panko Bread Crumbs. Pack those Panko crumbs deep into your cream cheese! Mind you, the crumbs won't stick very well to the backs of the jalapeños but, they'll be crispy on the tops!
5. Place on lifted wrack sprayed with a non-stick spray. Make sure they're all leveled evenly. I sprinkle again with GOYA before baking.
6. Here's a cool tip - if you don't have a lifted wrack - bunch up a large piece of tinfoil as pictured below. Picture pulled from my New Orleans Truck Fries recipe. Lightly spray tinfoil with Pam and place poppers lightly on top.
7. Bake at °350 for up to 45 minutes or, until poppers are browned and the cheeses are fully melted.
8. Serve immediately with a Bronco Berry Sauce and ice cold beer. Enjoy!

They're stuffed with fresh, herbed cream cheese, and topped with a crispy and irresistible barbecue potato chip topping. Plus, they're vegetarian and gluten free. In this recipe it calls for the poppers to be baked, but it is perfectly fine to be made on the BBQ pit as well. Lightly grease a baking sheet and set aside. In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.

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