Fiesta Poppers Recipe
Deep fried red jalapenos stuffed with spicy chili cream cheese, served with ranch
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Ingredients
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Poppers
Breading & Frying
Ranch Dipping Sauce
Method
Poppers
Prepare jalapeños
Wash the red jalapeños and pat dry. Wearing gloves if you prefer, slice each pepper lengthwise and remove seeds and membranes with a small spoon to reduce heat. Leave the stem intact if you want a handle, or remove it.
Make filling
In a medium bowl, combine softened cream cheese, grated sharp cheddar, chopped pickled jalapeños, hot chili paste, ground cumin, smoked paprika, chopped cilantro, kosher salt, and black pepper. Mix thoroughly until smooth and evenly combined. Taste and adjust heat/salt as desired.
Stuff peppers
Using a small spoon or piping bag, fill each jalapeño half with the chili cream cheese mixture, pressing gently so the filling is level with the pepper edges. Place stuffed peppers on a tray and refrigerate for 15–20 minutes to firm the filling (this helps breading adhere).
Breading & Frying
Set up breading station
Place the flour and cornstarch mixed together in a shallow bowl and season with 1/2 tsp salt. In a second bowl, whisk eggs and milk until combined. In a third bowl, combine panko and dry breadcrumbs.
Bread the poppers
Working in batches, lightly dust each chilled stuffed pepper in the flour mixture, shaking off excess. Dip into the egg mixture, then press into the breadcrumbs to fully coat. For extra crispness, double-dip: back into the egg, then into breadcrumbs again. Place on a baking sheet while you finish breading the rest.
Heat oil
Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to submerge 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 within 30–40 seconds.
Fry poppers
Fry stuffed poppers in small batches (4–6 at a time depending on pot size) for 2.5–3.5 minutes, turning as needed, until golden brown and crisp. Do not overcrowd the pot to maintain oil temperature. Use a slotted spoon to transfer poppers to a paper towel-lined tray to drain. Sprinkle lightly with salt while hot.
Finish
Let poppers rest 2–3 minutes to cool slightly (filling will be hot). If desired, keep finished batches warm in a 200°F (95°C) oven on a wire rack while frying remaining poppers.
Ranch Dipping Sauce
Make sauce
In a small bowl, whisk together store-bought ranch dressing, sour cream, lime juice, and hot sauce until smooth. Stir in chopped chives or cilantro. Taste and adjust seasoning. Chill until ready to serve.