The Chef

Restaurants

Meals

Drinks

Restaurants›Loco Mexicano›Cream Cheese Jalapeños Recipe

Cream Cheese Jalapeños Recipe

Name: Loco Mexicanos CREAM CHEESE JALAPEÑOS Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 count fresh jalapeños; 8 oz cream cheese (full-fat), softened; 1 cup sharp cheddar cheese, shredded; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp fresh cilantro (optional), finely chopped; 1 cup all-purpose flour; 2 count large eggs; 2 tbsp milk; 1.5 cups panko breadcrumbs; 0.25 cup fine cornmeal (optional for texture); 1 tsp smoked paprika; 0.5 tsp salt (for breadcrumbs); 0.25 tsp black pepper (for breadcrumbs); 4 cups neutral oil with high smoke point (vegetable or canola); 2 cups ripe tomatoes, finely diced; 0.5 cup white onion, finely diced; 0.5 count jalapeño, seeded and minced; 2 tbsp fresh cilantro, chopped; 1 tbsp fresh lime juice; 0.5 tsp salt; 0.25 tsp ground black pepper; 1 tsp olive oil (optional); 4 count lime wedges; 2 tbsp fresh cilantro leaves (garnish)

Inspired by Loco Mexicano

Time1h

Serves4

Cream cheese filled jalapeños, lightly breaded and fried, served with homemade salsa

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Jalapeños & Filling

12 count fresh jalapeños

8 oz cream cheese (full-fat), softened

1 cup sharp cheddar cheese, shredded

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbsp fresh cilantro (optional), finely chopped

Breading Station

1 cup 00 bread flour

2 count Large eggs

2 tbsp Milk

1 1/2 cups Panko breadcrumbs

1/4 cup fine cornmeal (optional for texture)

1 tsp Smoked paprika

1/2 tsp salt (for breadcrumbs)

1/4 tsp black pepper (for breadcrumbs)

Frying

4 cups neutral oil with high smoke point (vegetable or canola)

Salsa

2 cups ripe tomatoes, finely diced

1/2 cup white onion, finely diced

1/2 count jalapeño, seeded and minced

2 tbsp Fresh cilantro, chopped

1 tbsp Fresh lime juice

1/2 tsp Celtic sea salt

1/4 tsp ground black pepper

1 tsp olive oil (optional)

To Serve

4 count Lime wedges

2 tbsp fresh cilantro leaves (garnish)

Method

Jalapeños & Filling

Prepare jalapeños

Put on gloves if desired. Wash jalapeños, slice each in half lengthwise and remove seeds and membranes with a small spoon to reduce heat. Pat dry with paper towels.

Make filling

In a medium bowl, combine softened cream cheese, shredded cheddar, garlic powder, onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and chopped cilantro (if using). Mix until smooth and homogenous.

Fill peppers

Using a small spoon or piping bag, fill each jalapeño half with the cream cheese mixture, mounding slightly but leaving a little space so filling won't overflow during frying. Place filled halves on a tray lined with parchment and chill in refrigerator for 20–30 minutes to firm up.

Breading Station

Set up station

Place flour in a shallow bowl. In a second bowl, whisk eggs with 2 tbsp milk until combined. In a third bowl, mix panko, cornmeal (if using), smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.

Bread the jalapeños

Working in batches, dredge chilled filled jalapeño halves first in flour, shaking off excess, then dip into the egg wash, allowing excess to drip, and finally press into the panko mixture to coat thoroughly. For an extra-crisp double coating, repeat the egg and panko step once more. Place breaded jalapeños on a tray and refrigerate 10 minutes to set the coating.

Frying

Heat oil

Pour oil into a deep saucepan or small Dutch oven to a depth of about 2 inches (roughly 3–4 cups depending on vessel). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown within 30–45 seconds.

Fry jalapeños

Fry breaded jalapeño halves in batches without overcrowding, 2.5–3.5 minutes per side, turning once, until golden brown and crisp. Maintain oil temperature around 325–350°F; adjust heat as needed. Use a slotted spoon to transfer fried jalapeños to a paper towel-lined rack or plate to drain. Sprinkle a little salt immediately while hot, if desired.

Finish

Allow oil to cool slightly between batches. Keep finished jalapeños warm in a 200°F (95°C) oven on a wire rack while frying remaining batches.

Salsa

Combine salsa ingredients

In a small bowl combine diced tomatoes, diced onion, minced jalapeño (seeds removed for milder salsa), chopped cilantro, lime juice, 1/2 tsp salt, 1/4 tsp pepper and 1 tsp olive oil. Stir and taste, adjusting salt or lime as needed. Let sit at room temperature for at least 10 minutes for flavors to marry.

To Serve

Arrange fried cream cheese jalapeños on a platter. Serve with a bowl of homemade salsa, lime wedges and cilantro garnish. Recommend serving immediately while hot and crisp.