Baked Jalapeño Poppers

This is a recipe courtesy of Emeril. I made a few substitutions to lighten them up more. I also added quite a bit more of the "essence" than called for. The jalapeños were fresh from the garden and oh-so-tasty.

Baked Jalapeño Poppers

16 fresh jalapeno peppers, halved lengthwise, seeds and membranes removed
8 ounces Neufchatel cheese, softened
1 1/2 cups grated Monterey Jack cheese
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
1 large egg, 1 egg yolk
2 tablespoons milk
12 teaspoons Essence, recipe follows
1 cup panko crumbs
1/2 cup all-purpose flour

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.

In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.

In a small bowl, beat together the eggs, milk, and 3 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 6 teaspoons of Essence. In a third dish, combine the flour and remaining 3 teaspoons of Essence. 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 panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.