• 12 jalapeño peppers
  • 6 oz. cream cheese
  • 1.5 cups of mozzarella cheese
  • 0.5 tsp. cumin
  • 0.5 tsp. cayenne pepper
  • 2 eggs
  • 1 tbsp. milk
  • 1 cup of panko bread crumbs
  • 0.5 cup of  flour



  1. Preheat the oven to 350ºF and spread a non stick spray on a baking sheet.

  2. Add the mozzarella, cream cheese, cumin, and cayenne to a bowl and mix together until smooth. In another bowl, beat together the eggs and pour in milk. Retrieve three shallow dishes to lay out the flour, panko bread crumbs, and eggs/milk mixture in each dish.

  3. Cut the jalapeño peppers in half and remove all the seeds and the stem. Dollop the cheese spread into each half of the jalapeños. Then with one half at a time, dip each jalapeño in the flour follow by the eggs/milk mixture and finally the panko bread crumbs until the jalapeños have an even breading covering their surface. If necessary, repeat the coatings until the peppers are fully covered. 

  4. Place the cut peppers with the cheese mixture side up on the baking sheet and heat in the oven for appx. half an hour. Remove when the filling is melting and the crust breading is a golden brown color. Allow to cool for a few minutes before enjoying!