Jalapeño Poppers Recipe

Prepare peppers

Rinse 12 jalapeños and dry. Wearing gloves (recommended), slice each pepper lengthwise and remove seeds and membranes with a small spoon to reduce heat. Pat dry with paper towel.

Make cheese filling

In a medium bowl, combine 8 oz softened cream cheese, 1 cup grated sharp cheddar, 6 slices cooked and crumbled bacon, 1 tablespoon ranch dressing, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp black pepper. Mix with a spoon or spatula until smooth and evenly combined. Taste and adjust seasoning if needed.

Stuff peppers

Using a small spoon or a piping bag, fill each jalapeño half with the cheese-bacon mixture, pressing gently so filling is level with the pepper edges. Place filled peppers on a parchment-lined tray.

Set up dredging station

Place 1 cup all-purpose flour in a shallow bowl. In a second bowl, whisk 2 whole eggs with 2 tablespoons milk. In a third bowl, combine 1.5 cups panko breadcrumbs, 1 tsp paprika, and 1/2 tsp salt.

Coat peppers

One by one: roll each stuffed pepper in flour (shake off excess), dip into the egg wash letting excess drip, then press into the seasoned panko until evenly coated. Place breaded poppers on a plate. Repeat until all are coated.

Cook — Frying method (crispiest)

Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (about 175°C), using enough oil for 1–1.5 inches depth (approximately 1/4 cup measured earlier is a guideline; add more to reach depth). Fry poppers in batches for 2–3 minutes per side, turning carefully, until golden brown and internal filling is hot. Drain on a wire rack or paper towels.

Cook — Baking method (lighter)

Preheat oven to 425°F (220°C). Arrange breaded poppers on a parchment-lined baking sheet. Lightly spray with cooking spray or brush with a little vegetable oil. Bake 15–20 minutes, turning once halfway, until golden and filling is bubbly. If not breading, you may bake stuffed peppers at 400°F for 12–15 minutes until softened and filling warmed.

Transfer cooked poppers to a serving platter. Serve hot with extra ranch dressing for dipping. Yield: 12 poppers (serves 4 as an appetizer).