Jalapeno Poppers Recipe

Prepare peppers

Wash and dry the jalapeños. Wearing gloves if desired, slice each jalapeño lengthwise in half and use a small spoon to remove seeds and membranes for milder poppers. For spicier poppers, leave some membranes. Pat shells dry.

Make filling

In a medium bowl, combine softened cream cheese, grated cheddar, chopped green onions, garlic powder, smoked paprika, 1 tsp salt, and 1 tsp black pepper. Mix until smooth and evenly combined. Taste and adjust seasoning.

Stuff peppers

Using a small spoon or piping bag, fill each jalapeño half with the cream cheese mixture. Smooth the tops so filling is level with the pepper edges. Place stuffed halves on a plate or tray and refrigerate 15–20 minutes to firm the filling.

Set up dredging bowls

Place flour in a shallow bowl and season with the 1 tsp salt and 1/2 tsp ground black pepper listed in the breading section. In a second bowl, whisk the 2 eggs with 2 tbsp milk until uniform. Place panko (and optional fine dry breadcrumbs mixed in, if using) in a third shallow bowl.

Bread the peppers

One at a time: lightly dredge a chilled stuffed jalapeño in the seasoned flour, shaking off excess. Dip into the egg wash, letting excess drip back into the bowl. Press into the breadcrumbs/panko until evenly coated. For a thicker crust, repeat the egg wash and breadcrumb step for a double coating. Place breaded poppers on a tray set over a wire rack and refrigerate 10 minutes to help coating adhere.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to half- or three-quarter-submerge the poppers). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–60 seconds.

Fry poppers

Working in batches, gently lower breaded jalapeños into the hot oil using a slotted spoon or spider. Fry 2–3 minutes per side until golden brown and crisp and internal filling is hot. Avoid overcrowding; maintain oil temperature between batches. Use a thermometer to ensure oil returns to 350°F between batches.

Drain

Remove poppers with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Let rest 1–2 minutes; filling will be very hot.

Transfer poppers to a serving platter. Serve immediately with sweet chili sauce for dipping. Garnish with chopped cilantro and lime wedges if desired.