Jalapeños Recipe

Prepare jalapeños

Rinse the jalapeños under cold water. Slice each jalapeño lengthwise and use a small spoon to remove seeds and membranes if you want less heat. For stuffed or sliced toppings, halve (for stuffing) or cut into rings (for topping slices). Pat dry with paper towels.

Make filling

In a medium bowl, soften the cream cheese by stirring it for 1–2 minutes until smooth. Add shredded cheddar and sliced green onions, then mix until evenly combined. Season the mixture with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. If stuffing halved jalapeños, fill each cavity with about 1 tablespoon of the cheese mixture. If using rings, spread a small dollop on each ring.

Set up dredging station

Place the flour in a shallow bowl and season with 1/4 teaspoon garlic powder and a pinch of salt. In a second bowl, whisk the eggs with the milk until smooth. In a third bowl, combine panko breadcrumbs and cornmeal (if using) with 1/4 teaspoon garlic powder and the remaining 1/4 teaspoon black pepper.

Bread the jalapeños

Working one at a time, pat each stuffed jalapeño half or ring to ensure the filling is secure. Dredge first in seasoned flour, shaking off excess. Dip into the egg wash, then press into the panko mixture until fully coated. For a thicker crust, repeat the egg and panko step once more. Place breaded jalapeños on a wire rack while you heat the oil.

Heat oil

Pour oil into a deep skillet or pot to a depth of about 1 to 1 1/2 inches (about 1.5–2 cups). Heat over medium-high heat until the oil reaches 350°F (175°C) or until a breadcrumb dropped in sizzles and rises to the surface within a few seconds.

Fry jalapeños

Carefully add breaded jalapeños in batches, without overcrowding, and fry for 2–3 minutes per side or until golden brown and crisp. Use a slotted spoon to turn them once and to remove them when done. Transfer to a paper-towel-lined tray and immediately sprinkle lightly with remaining salt to taste.

Finish

Let the fried jalapeños rest for 2–3 minutes to cool slightly and allow the filling to set. If serving as a topping for burgers or nachos, place on the hot item just before serving so they remain crisp. Squeeze lime wedges over the jalapeños and garnish with chopped cilantro if desired.

Serve the jalapeños warm with ranch or crema on the side for dipping. Store any leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 375°F (190°C) oven for 8–10 minutes to restore crispness.