Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Jalapeños
Coating
For Frying / Baking
Serve
Method
Filling
Soften cream cheese
Leave the 8 oz cream cheese at room temperature for 20–30 minutes until soft enough to stir, or microwave in 10-second bursts until spreadable (do not melt).
Combine filling ingredients
In a medium bowl, add the softened cream cheese, 1 cup shredded cheddar, 2 tbsp chopped cilantro, 2 tbsp sliced green onions, 1 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Mix with a spatula until thoroughly combined and smooth. Taste and adjust seasoning if desired.
Jalapeños
Prepare peppers: Wearing gloves (recommended), wash and dry 12 jalapeños. Slice each in half lengthwise and remove seeds and membranes with a small spoon to reduce heat (leave some membranes if you want spicier poppers). Pat cavities dry with paper towels.
Fill peppers: Using a small spoon or piping bag, fill each jalapeño half evenly with the cream cheese mixture. Overfill slightly so filling stays after coating.
Coating
Set up dredging station
Place 3 shallow bowls in a row. In bowl 1, add 3/4 cup all-purpose flour. In bowl 2, whisk together 2 large eggs and 2 tbsp milk until smooth. In bowl 3, combine 1 cup panko, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
Coat stuffed peppers: Working one at a time, lightly dust each filled jalapeño half in flour, shake off excess, dip into the egg mixture letting excess drip, then press into the panko mixture to coat thoroughly. Place coated poppers on a wire rack or tray. For extra-crispy coating, repeat the egg and panko step for a double-breaded shell.
For Frying / Baking
To fry (preferred for crispiness)
Heat about 2 cups vegetable oil in a wide, heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small piece of breadcrumb sizzles and browns in ~30 seconds. Fry the poppers in batches (do not overcrowd) 2–3 minutes per side until golden brown and filling is warmed through. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Total cook time per batch ~4–6 minutes.
To bake (lighter option)
Preheat oven to 425°F (220°C). Place coated poppers on a parchment-lined baking sheet and lightly spray with neutral oil. Bake 12–16 minutes until golden and cheese is melted, turning once halfway through for even browning.
Cool briefly: Let poppers rest 2–3 minutes before serving so the filling sets slightly and reduces risk of burns.
Serve
Arrange poppers on a platter with lime wedges and dipping sauce (about 1/2 cup). Serve warm.