Deconstructed Jalapeno Poppers Balls - cooking recipe

Ingredients

8 ounces softened cream cheese
2 tablespoons jarred diced jalapenos
1 teaspoon seasoning salt
1/2 cup panko breadcrumbs
2 eggs

Preparation

Mix softened cream cheese, jalapenos and salt together. (I often further chop the diced jalapenos, but that's a personal preference).
Refrigerate at least 30 minutes to an hour.
Roll approximately a tablespoon worth of the mixture into a ball, then roll in the breadcrumbs. Repeat with the rest of the cream cheese mixture.
Beat the two eggs in a shallow bowl.
Dip each coated ball into the egg and then roll again in the breadcrumbs.
Line up the twice coated balls on a cookie sheet coated with cookie spray. I use parchment paper as well to help with clean-up.
Refrigerate the finished balls for at least another hour, up to overnight.
Cooked at 375 for 5-8 minutes. The crumbs should just start to brown and the coating crack a little, but the cheese should not be melting out.
They hold up best if you let them sit for a couple minutes before eating.