Baked Jalapeno Poppers

12 fresh Jalapenos (stems & seeds removed-cut in half lengthwise)
6 oz. cream cheese
1 1/2 c. grated Monterrey jack or mozzarella cheese
1/2 tsp. ground cumin
1/2 tsp cayenne, or less to taste. (I skipped)
2 eggs
2 Tbsp. of milk
8 tsp. Essence (Recipe follows)
1 c. Panko breadcrumbs or fine dry breadcrumbs
1/2 c. all purpose flour

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

Make Essence:
2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme
(see comments for my changes)

In bowl, cream together cream cheese, shredded cheese, cayenne and cumin.

In another small bowl, beat together eggs, milk and 2 tsp. Essence mixture.

In a 3rd dish, combine bread crumbs and 4 tsp. Essence.

In fourth dish, combine flour and 2 tsp of Essence mixture.

Spread 1 Tbsp. of cheese mixture into the middle of each Jalapeno half.
Then one at a time dredge in flour then dip in egg mixture,and dredge in breadcrumbs.

Place cut side up on baking sheet.
Bake for about 30 minutes.

Texas Caviar

Marinade:
1/3 cup oil
3/4 cup cider vinegar
1 cup sugar
1/2 tsp. blk pepper

Combine above ingredients and bring to boil. Cool to room temp.

Vegetables:
1 can yellow corn
1 can pinto beans - rinsed
1 can black beans
1 can jalepenos
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup red pepper
1 small purple onion choppped

Pour marinade over the vegetables and refrigerate.
Serve with corn chips.
~ Grandma Wavra's recipe

Spicy Zucchini Quesadillas

Prep: 10 min.
Cook: 5 min.

1 large onion, chopped
1/2 c. chopped sweet red pepper
1 tsp. plus 2 Tbsp. butter, softened, divided
2 c. shredded zucchini
2 Tbsp. taco seasoning
8 flour tortillas
8 oz. pepper Jack cheese, shredded
Salsa, Sour cream, and jalapeno pepper slices

In a skillet, saute onion and red pepper in 1 tsp. butter for 3 min. Stir in zucchini and taco seasoning; saute 3-4 minutes longer or until vegetables are tender. Remove from heat.
Spread remaining butter over one side of each tortilla. Place tortillas butter side down on griddle. Sprinkle about 1/4 c. cheese and 1/4 zucchini mixture over half of each tortilla; fold over.
Cook over low heat for 1-2 minutes on each side or until cheese is melted.
Serve with salsa, sour cream and jalapenos.

4 servings
~Linda Taylor-TX