Jalapeño Poppers Recipe
Make Jalapeño Poppers Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Stuffed Jalapeños
Breading
For Frying / Finishing
Method
Stuffed Jalapeños
- 1
Prepare peppers
Rinse the jalapeños and pat dry. Wearing gloves (recommended), slice each pepper lengthwise in half. Use a small spoon or paring knife to remove the seeds and membranes for milder poppers; leave some membranes/seeds if you prefer more heat. Pat the pepper halves dry with paper towels.
- 2
Make filling
In a medium bowl, combine the softened cream cheese, shredded cheddar, sliced green onions, garlic powder, smoked paprika, 1 tsp salt, and 1 tsp black pepper. Mix thoroughly with a spatula until smooth and well blended. Taste and adjust seasoning if needed.
- 3
Fill peppers
Using a small spoon or piping bag, evenly portion the cheese mixture into the pepper halves, mounding slightly but not overfilling. You should have enough to fill all 24 halves (12 peppers × 2). Place stuffed peppers on a tray or baking sheet lined with parchment paper and refrigerate for 15–20 minutes to firm the filling (this helps the breading adhere).
Breading
- 4
Set up dredging station
Place the 3 tbsp flour in a shallow bowl and season with a pinch of salt. In a second shallow bowl, beat the 2 large eggs until smooth. In a third shallow bowl, combine the panko breadcrumbs, grated Parmesan (if using), 0.25 tsp salt, and 0.25 tsp black pepper; mix well.
- 5
Bread the peppers
Working with chilled stuffed halves, one at a time: dredge first in flour, shaking off excess; dip into beaten egg, letting excess drip back into the bowl; then press into the panko mixture, coating thoroughly and gently pressing the crumbs to adhere. Place breaded popper on a wire rack set over a baking sheet. Repeat for all poppers. For an extra-crispy double-coat (optional), repeat the egg and panko step once more.
Frying / Finishing
- 6
Heat oil
In a heavy, deep skillet or Dutch oven, pour in about 1–1.5 inches of neutral oil (approximately 2 cups for a medium pot). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a few panko crumbs in the oil: they should sizzle and turn golden within 20–30 seconds.
- 7
Fry poppers
Carefully add 4–6 poppers to the hot oil in a single layer without overcrowding. Fry, turning occasionally with tongs, until the coating is golden-brown and crisp, 2½–4 minutes total depending on size and heat. Remove to a paper-towel-lined plate or wire rack to drain. Maintain oil temperature between batches; adjust heat as necessary. Repeat with remaining poppers.
- 8
Alternative: Bake
If you prefer to bake, preheat oven to 425°F (220°C). Place breaded poppers on a parchment-lined baking sheet; lightly spray tops with oil. Bake 15–20 minutes, flipping once halfway, until golden and cheese is bubbly. Time will vary by oven and popper size.
- 9
Serve
Transfer poppers to a serving platter. Garnish with chopped cilantro or parsley and serve hot with lime wedges on the side. Recommended dipping sauces: ranch, crema, or salsa verde.