Jeffrey Kohn - Developer, Cook, Geek

This is basically the recipe I followed
http://www.foodnetwork.com/recipes/emeril-lagasse/baked-jalapeno-poppers...

however changed the filling.

I made 2 different fillings. but 3 different poppers

1. Mushroom & cheese

Sauté thinly sliced mushrooms.
season with salt, pepper, cumin, oregano, thyme.

Let mushrooms cool a bit before adding to cheeses.

mix with softened cream cheese and grated cheese (i used monterey jack and cheddar)

I used a blender to mix everything however this probably took a way from the mushroom taste a bit. next time I will probably mix by hand.

2. Bacon & Cheese

Make bacon bits, none of that pre made stuff.
strips of bacon cut up and fried. drain off the oil.

let bacon cool a bit before adding to cheeses.

Mix with softened cream cheese and grated cheese, no blender this time wanted big pieces of bacon in the mix.

3. Mushroom & Cheese, but jalapeno wrapped in bacon.

so same as first, but before breading wrap the jalapeno popper with half a slice of raw bacon.

BREADING
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Basically the same as the link provided. however I used regular breadcrumbs and did two coats. so Dredge in flour, dip in egg wash, then in breadcrumbs and repeat. The seasoning was bascically the same as Emeril's essence but no cayenne and no onion powder.

NOTE:
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Not sure how tolerant you are for heat but usually when I make these, cutting the jalapeños is the worse part. The pepper oils stay on my skin for hours, leaving them in pain. Luckily this time I wore rubber gloves.

COOKING TIME:
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Didn't really follow their cooking method.
25 Mins 350F/ 175C
then
10 Mins 220C Not sure what the F, my stove is in C.

the higher temperature was to make sure the bacon wrapped ones were cooked, they looked kind of raw after the first 25 mins.