12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
6 ounces cream cheese, let it set out to soften
1 1/2 cups grated Monterey Jack or mozzarella cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large cage free eggs
2 tablespoons organic milk
8 teaspoons of a mix of the following seasonings:
1 TB paprika (smoked will add a nice flavor)
1 TB Salt
½ TB black pepper
½ TB cayenne pepper
½ TB dried leaf oregano
½ TB dried thyme
½ TB onion powder
1 TB garlic powder
1 cup Gluten Free bread crumbs ( I like Corn Tortilla crumbs)
1/2 cup rice flour (other flours can be substituted like garbanzo bean flour)
You can also add crushed Gluten Free corn flakes to the bread crumbs.
Preheat the oven to 350 degrees F.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
In a small bowl, beat together the eggs, and milk.. In a shallow dish, combine the Gluten Free bread crumbs and 4 teaspoons of seasonings. In a third dish, combine the flour and 2 teaspoons of seasoning mix. Spread 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 Gluten Free bread crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on a baking sheet covered in foil (easy clean up) and bake until the filling is runny and the crust is golden, about 30 minutes.
Make sure all of your spices and other ingredients are gluten free.