Jalapeno Poppers Recipe

Prepare jalapeños

Rinse jalapeños and pat dry. Wearing gloves if desired, slice each pepper lengthwise and remove seeds and membranes using a small spoon to reduce heat; leave stems on for presentation if preferred. Set halves aside on a tray.

Make filling

In a medium bowl, beat the room-temperature cream cheese until smooth. Stir in shredded cheddar, garlic powder, onion powder, smoked paprika, chopped bacon, chopped chives, 1/4 tsp salt and 1/8 tsp black pepper until evenly combined. Taste and adjust seasoning as needed.

Fill peppers

Using a small spoon or piping bag, fill each jalapeño half with the cheese mixture, mounding slightly but not overpacking so filling stays in during cooking. You should get about 32 stuffed halves from 16 jalapeños.

Set up breading station

Place flour in a shallow bowl and season with remaining 1/4 tsp salt and remaining 1/8 tsp black pepper. In a second shallow bowl, whisk eggs with milk until smooth. Place panko breadcrumbs in a third shallow bowl.

Bread poppers

One at a time, lightly dredge each stuffed jalapeño in seasoned flour, shaking off excess. Dip into the egg wash, allowing excess to drip, then press into panko to coat completely. For a thicker crust, repeat egg and panko steps once more.

Fry poppers

In a heavy skillet or deep pot, pour oil and heat 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 seconds. Fry poppers in batches (do not crowd) for 2.5–3.5 minutes per batch, turning occasionally, until golden brown and the filling is hot. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain.

Finish

Allow poppers to rest 2–3 minutes (filling will be very hot). Serve warm with Cajun ranch dressing for dipping.

Whisk together mayonnaise, sour cream and buttermilk in a bowl until smooth. Add lemon juice, garlic powder, onion powder, dried parsley, dried dill, cajun seasoning, hot sauce (if using), salt and black pepper. Whisk until fully incorporated. Taste and adjust thickness with additional buttermilk (1 tsp at a time) or seasoning as needed.

Refrigerate the dressing for at least 15 minutes to allow flavors to meld. Stir again before serving alongside warm jalapeño poppers.