Jalapeno Poppers Recipe
Make Jalapeno Poppers Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Poppers
Coating
Method
Poppers
- 1
Prepare peppers
Wash and dry 12 jalapeño peppers. Wearing gloves, slice each pepper lengthwise down the center and remove seeds and membranes with a small spoon or paring knife to reduce heat. Keep halves with stem attached if preferred for handling.
- 2
Make filling
In a medium bowl, combine 8 oz softened cream cheese, 1 cup shredded sharp cheddar, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp finely chopped fresh cilantro. Mix thoroughly until smooth and evenly combined. Taste and adjust seasoning.
- 3
Fill peppers
Using a small spoon or piping bag, fill each jalapeño half with the cheese mixture, mounding slightly but avoiding overfilling so coating will adhere.
Coating and cook
- 4
Set up dredging station
Place 3/4 cup all-purpose flour in a shallow bowl. In a second bowl, whisk together 2 large eggs and 2 tbsp milk. In a third bowl, combine 1.5 cups panko breadcrumbs, 1/2 tsp smoked paprika and 1/4 tsp salt.
- 5
- 6
Fry method (preferred for crispiness)
Heat a 2–3 inch layer of vegetable oil in a heavy skillet to 350°F (175°C). Fry poppers in batches, seam-side up first, 2–3 minutes per side until golden brown and cheese is hot (careful not to overcrowd). Remove with a slotted spoon to a paper-towel-lined tray and drain briefly.
- 7
Bake method (healthier alternative)
Preheat oven to 425°F (220°C). Place coated poppers on a parchment-lined baking sheet. Lightly spray with cooking spray. Bake 15–20 minutes or until golden and cheese is bubbling, turning once halfway through for even browning.
- 8
