Jalapeno Sticks Recipe

Wash jalapeños and pat dry. Wearing gloves if desired, slice each jalapeño lengthwise into quarters (or into halves if you prefer larger sticks). Remove seeds and membranes with a small spoon for medium heat; leave a few seeds for more heat.

In a medium bowl, beat the cream cheese until smooth (room temperature makes this easiest). Stir in shredded cheddar, minced cilantro, chopped green onions, garlic powder, 1 tsp salt and 1 tsp black pepper until evenly combined.

Using a small spoon or piping bag, fill each jalapeño piece with the cheese mixture, pressing so the filling stays level with the pepper edges. Place filled jalapeño sticks on a tray lined with parchment and refrigerate for at least 20 minutes to firm up (up to 2 hours).

Set up three shallow bowls: Bowl 1 - flour. Bowl 2 - whisk eggs with 3 tbsp milk until uniform. Bowl 3 - combine panko, grated Parmesan, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper.

Working in batches, dredge each chilled, filled jalapeño stick first in flour (shake off excess), then dip into the egg wash, letting excess drip back into the bowl, then press into the panko mixture to coat thoroughly. For extra-crispy coating, repeat the egg wash and panko step for a double coating. Place breaded sticks on a tray and refrigerate 10 minutes to help coating set.

Pour 3 cups vegetable oil into a heavy, deep skillet or Dutch oven to a depth of about 1–1.5 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil: it should sizzle immediately and brown in about 60 seconds.

Fry the breaded jalapeño sticks in batches (do not overcrowd) for 2 to 3 minutes per side, turning as needed, until golden brown and crisp. Use a slotted spoon or spider to transfer cooked sticks to a wire rack set over a sheet pan or paper towels to drain. Let rest 2 minutes before serving; internal filling will be hot.

If you prefer baking: preheat oven to 425°F (220°C). Arrange breaded sticks on a parchment-lined baking sheet, spray lightly with oil, and bake 12–15 minutes, flipping once, until golden and cheese is melted.

Serve jalapeño sticks hot with ranch dressing or crema and lime wedges on the side. Squeeze lime over sticks just before eating if desired.

Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in a 375°F (190°C) oven for 8–10 minutes to crisp.