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1
Clean jalapenos.
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2
Slice evenly leaving the stem attached to one side.
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3
Carefully hollow out seeds and inner membranes.
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4
Lightly sprinkle Mexican 3 Cheese and Motzerella Cheese.
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5
Tightly pack in Philadelphia Cream Cheese to the centers of jalapenos.
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6
Add green salsa.
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7
Sprinkle with GOYA Seasoning and Cayenne Pepper if desired.
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8
Refrigerate poppers until fully chilled.
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9
Whip eggs.
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10
I usually add additional GOYA Seasoning to this mixture but, it's not necessary.
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11
Fully dip poppers in egg mixture.
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12
Dip jalapenos and generously coat in your Panko Bread Crumbs.
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13
Pack those Panko crumbs deep into your cream cheese!
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14
Mind you, the crumbs won't stick very well to the backs of the jalapenos but, they'll be crispy on the tops!
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15
Place on lifted wrack sprayed with a non-stick spray.
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16
Make sure they're all leveled evenly.
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17
I sprinkle again with GOYA before baking.
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18
Here's a cool tip - if you don't have a lifted wrack - bunch up a large piece of tinfoil as pictured below.
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19
Picture pulled from my New Orleans Truck Fries recipe.
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20
Lightly spray tinfoil with Pam and place poppers lightly on top.
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21
Bake at 350 for up to 45 minutes or, until poppers are browned and the cheeses are fully melted.
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22
Serve immediately with a Bronco Berry Sauce and ice cold beer.
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23
Enjoy!
