I love me some jalapeno poppers. Who doesn’t? I made these over the weekend as an appetizer for our barbecue dinner. They were very time-consuming to make; by the time these were done, so was dinner. They also involved a lot of dishes, which I just kinda found annoying after my 4th separate bowl, but that’s just me. Since dinner was also ready, I grabbed two poppers to give them a try. The first was perfect. A little crunchy, cheesy and a bit of spice. The second one however required about 5 gallons of water, along with a few profane outbursts and my taste buds might never fully recovery. Don’t get me wrong, I love spicy, but this was just inappropriate. That seemed to be how the whole batch turned out, some were perfect, some caused tears and pain. If you are up for a jalapeno induced game of chance with your taste buds, these are definitely for you. Gluten Free Jalapeno Poppers (adapted from here)

• 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 Mexican blend cheese
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne, or less, to taste
• 1/2 teaspoon paprika
• 2 large eggs
• 2 tablespoons milk
• 8 teaspoons homemade or bought Emeril’s Essence (recipe found here)
• 1 Cup bread crumbs (I used 1/2 cup Kinnikinnick Panko Style Bread Crumbs and 1/2 cup Schär Bread Crumbs just to make the texture more interesting)
• 1/2 Cup flour (I used Bob’s Red Mill GF Rice Flour)

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