Jalapeno Poppers Recipe
Make Jalapeno Poppers Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Jalapeños and filling
Coating
Frying / finishing
Method
Jalapeños and filling
- 1
Prepare jalapeños
Rinse the jalapeños and pat dry. Slice each pepper in half lengthwise. Using a small spoon or melon baller, carefully remove seeds and membranes to reduce heat (leave some membranes if you prefer hotter poppers). Wear gloves if you are sensitive to capsaicin.
- 2
Make filling
In a medium bowl, combine softened cream cheese, shredded sharp cheddar, minced cilantro (if using), garlic powder, onion powder, salt, and black pepper. Mix with a spatula until smooth and homogenous, scraping sides. Taste and adjust salt or seasoning.
- 3
Fill peppers
Using a spoon or small piping bag, fill each jalapeño half with the cheese mixture, pressing lightly so the filling is level but not overflowing. Place filled halves on a baking sheet or plate lined with parchment. Chill in the refrigerator for 15–20 minutes to firm the filling, which helps with coating.
Coating
- 4
Prepare coating stations
Set up three shallow bowls or plates: one with the flour, seasoned with a pinch of salt and 1/4 tsp of smoked paprika; one with the eggs beaten together with 2 tablespoons milk until combined; and one with the panko breadcrumbs mixed with remaining smoked paprika, cayenne (if using), and the fine dry breadcrumbs for extra crunch. Break up any clumps in the panko so it coats evenly.
- 5
Coat poppers
Working in batches, dredge each chilled filled jalapeño first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, and finally press into the breadcrumb mixture to coat thoroughly. For a thicker crust, repeat the egg wash and breadcrumb step once more. Place coated poppers on a clean tray and chill for 10 minutes to set the coating.
Frying / finishing
- 6
Heat oil
Pour vegetable oil into a heavy-bottomed skillet or saucepan to a depth of about 1 to 1.5 inches (enough to half-submerge poppers). Heat over medium to medium-high heat until it reaches 350°F (175°C) or until a small breadcrumb dropped in sizzles and browns in about 30–45 seconds. Maintain temperature between 330–350°F while frying.
- 7
Fry poppers
Carefully add 3–4 poppers at a time (do not overcrowd) and fry, turning gently, until golden brown and crisp on all sides, about 2.5–4 minutes per batch depending on size. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep finished poppers in a warm oven (200°F / 95°C) on a rack while you finish remaining batches to keep crisp.
- 8
Alternative: oven-baked
If you prefer to bake, preheat oven to 425°F (220°C). Place coated poppers on a baking sheet lined with parchment and lightly spray with cooking oil. Bake 12–16 minutes until golden, flipping once halfway, then broil 1–2 minutes if you want extra browning. Bake time will vary by oven and pepper size.
- 9
Serve
Transfer poppers to a serving platter. Garnish with fresh cilantro leaves and serve with lime wedges and your choice of dipping sauce (ranch, chipotle mayo, or salsa). Let cool slightly — filling will be very hot right out of fryer.