Baked Jalapeno Poppers

Halve the peppers lengthwise; remove stems, seeds, and membranes. Preheat oven to 350°. Line a baking sheet with tin foil and lightly grease. Set aside. In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne. Spread 1 tablespoon of the mixture into the middle of each jalapeno half. In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow bowl, combine the panko crumbs and 6 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. One at a time, dredge each half in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. 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. Remove from the oven and serve immediately with cold beer.