Jalapeno Poppers Recipe

Prepare jalapeños

Rinse the jalapeños and pat dry. Wearing gloves (recommended), slice each jalapeño lengthwise in half. Use a small spoon or melon baller to remove seeds and membranes for milder heat, leaving the stem intact if desired for a handle.

Make filling

In a medium bowl, combine the cream cheese (softened), shredded cheddar, garlic powder, onion powder, chopped cilantro, salt, and black pepper. Mix until smooth and fully incorporated. Taste and adjust seasoning.

Fill jalapeños

Using a small spoon or piping bag, fill each jalapeño half with the cheese mixture, mounding slightly but leaving room so filling doesn't spill during coating.

Set up dredging station

Place the flour in a shallow bowl. In a second bowl, whisk the eggs with milk until combined. In a third bowl, combine panko breadcrumbs, grated Parmesan, smoked paprika, and ground cumin.

Coat poppers

Working in batches, gently dredge each filled jalapeño half first in flour, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally press into the panko mixture to coat completely. For a thicker coating, repeat the egg and panko step once more.

Choose cooking method

For frying: heat 0.5 cup neutral oil in a deep skillet or pot to 350°F (175°C). Fry poppers in batches for 2–3 minutes per side until golden brown and filling is hot. Drain on paper towels. For baking: preheat oven to 425°F (220°C). Place coated poppers on a parchment-lined baking sheet and lightly spray with oil. Bake for 15–20 minutes, turning once halfway, until golden and heated through.

Finish and serve

Allow poppers to rest 2–3 minutes to set. Serve warm with optional dipping sauces such as ranch, salsa, or chipotle mayo.