Jalapeño Poppers (6) Recipe

Prepare jalapeños

Rinse jalapeños and dry. Wearing gloves if preferred, slice each jalapeño lengthwise down the middle and use a small spoon to remove seeds and membranes (remove more for less heat). Pat cavities dry with a paper towel.

Make filling

In a medium bowl, combine softened cream cheese, shredded cheddar, crumbled bacon (reserve a tablespoon for topping if desired), sliced green onions, garlic powder, smoked paprika, salt, and black pepper. Mix until fully incorporated and smooth.

Stuff peppers

Using a small spoon or piping bag, fill each jalapeño half with the cheese mixture, mounding slightly but keeping within the pepper cavity. You should have 12 halves total; this recipe yields 6 whole jalapeños (12 poppers).

Set up breading station

Place the flour in a shallow bowl. Beat the eggs in a second shallow bowl. Put the panko breadcrumbs in a third shallow bowl. Lightly press each stuffed jalapeño into the flour, shaking off excess, dip into beaten egg until coated, then press into panko to fully coat. For a thicker crust, repeat the egg and panko step once more.

Fryer method (crispiest)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully lower poppers in batches into hot oil, frying 2 to 3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate and sprinkle with fine salt. Total frying time about 10 minutes including batches.

Oven method (healthier)

Preheat oven to 425°F (220°C). Place breaded poppers on a parchment-lined baking sheet. Lightly spray the tops with cooking spray to encourage browning. Bake 12 to 16 minutes until panko is golden and filling is hot and bubbly (internal temperature 165°F/74°C). Rotate pan halfway through for even browning.

Arrange finished poppers on a serving plate. Sprinkle reserved bacon and chopped cilantro or green onion over the top. Serve warm with ranch or crema on the side.