Jalapeno Poppers Recipe

Prepare peppers

Wash the jalapeños. Wearing gloves if preferred, slice each pepper in half lengthwise and remove the seeds and membranes with a small spoon for milder heat; leave some membranes/seeds if you want more heat. Pat dry with paper towels.

Mix filling

In a medium bowl, beat the 8 oz softened cream cheese until smooth. Stir in shredded cheddar, garlic powder, onion powder, salt, black pepper, and chopped cilantro or chives (if using) until evenly combined. Taste and adjust seasoning.

Stuff peppers

Using a small spoon or piping bag, fill each jalapeño half with the cream cheese mixture, mounding slightly but keeping the surface relatively smooth so coating will adhere.

Baked (easiest)

Preheat oven to 400°F (200°C). Arrange stuffed jalapeño halves on a parchment-lined baking sheet. If desired, sprinkle panko lightly over tops or a pinch of extra cheddar. Bake for 12–18 minutes, until cheese is bubbly and tops are lightly golden. Let cool 3–5 minutes before serving.

Air-fryer (crispier)

Preheat air fryer to 375°F (190°C). For extra crisp, brush or spray the stuffed peppers with a little oil and sprinkle panko on top. Place in a single layer (working in batches if needed) and air-fry 8–10 minutes until cheese is bubbly and panko is golden. Let cool briefly before serving.

Breaded and fried (crispiest)

Set up a breading station: flour in one bowl, beaten eggs in another, and panko mixed with smoked paprika in a third. Lightly dredge each stuffed pepper in flour, tap off excess, dip in egg, then press into panko to coat. Heat about 1/2 inch oil in a skillet over medium-high heat until shimmering. Fry stuffed peppers in batches 1–2 minutes per side until golden brown and heated through. Transfer to a paper towel–lined plate to drain. Alternatively, shallow-fry until panko is golden and cheese is piping hot. Let cool 2–3 minutes before serving.

Serve warm with lime wedges and your choice of ranch, salsa, or crema for dipping.