Smoked Trout Jalapeno Poppers Recipe

Prepare jalapeños

Rinse jalapeños and dry. Wearing gloves, slice each jalapeño in half lengthwise and remove seeds and membranes with a small spoon to reduce heat (leave some membranes if you want more heat). Pat dry with paper towels.

Make filling

In a medium bowl, combine softened cream cheese and flaked Riverence smoked trout. Mix until relatively smooth but with small flakes of trout throughout. Fold in chopped cilantro, sliced green onions, lime juice, garlic powder, smoked paprika, salt, black pepper, and shredded cheddar. Taste and adjust seasoning as needed.

Fill peppers

Using a small spoon or piping bag, fill each jalapeño half with about 1 to 1 1/2 tablespoons of the trout-cream cheese mixture, mounding slightly. Place filled jalapeños on a tray set in the refrigerator for 15–20 minutes to firm up (this helps breading adhere).

Set up breading station

Place flour in a shallow bowl and season lightly with 1/4 tsp salt and a pinch of pepper. Beat the eggs in a second shallow bowl. Put panko breadcrumbs in a third shallow bowl. For extra crispness, you can pulse panko briefly in a food processor to create finer crumbs.

Bread the poppers

Working in batches, dredge each chilled filled jalapeño first in flour, shaking off excess, then dip into beaten egg, letting excess drip off, and finally press into panko breadcrumbs to coat evenly. Place breaded poppers on a baking sheet and refrigerate 10 minutes to set the coating.

Fry the poppers

In a heavy skillet or Dutch oven, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a few panko crumbs in — they should sizzle and turn golden in about 30 seconds. Fry poppers in small batches (3–4 at a time) for 2–3 minutes per side or until golden brown and heated through. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if making multiple batches. Alternatively, for a lighter version, bake at 425°F (220°C) for 12–15 minutes, flipping halfway, and optionally spritzed with cooking oil spray, until golden.

Prepare sauce

In a small bowl, stir the red pepper jelly with lime zest. If the jelly is very thick, microwave for 10–15 seconds to loosen for easier dipping.

Serve

Arrange warm poppers on a platter with the red pepper jelly in a small bowl for dipping. Garnish with microgreens or chopped cilantro and serve with lime wedges. Recommend serving immediately so poppers are crisp and filling is warm.