Jalapeño Poppers Recipe

Prepare peppers

Wash jalapeños and dry. Wearing gloves if preferred, cut each pepper lengthwise in half and remove seeds and membranes with a small spoon to reduce heat; leave stems on for appearance if desired.

If you prefer milder poppers, blanch halved peppers in boiling water for 1 minute and transfer to an ice bath, then drain and pat dry. Otherwise proceed without blanching.

Line a baking sheet with parchment to hold filled peppers while preparing coating.

Make filling

In a medium bowl, beat together the cream cheese until smooth. Mix in shredded cheddar, garlic powder, onion powder, 1/2 tsp salt, 1/4 tsp black pepper, chopped cilantro (if using), and lime zest (if using) until evenly combined.

Using a small spoon or piping bag, fill each pepper half with about 1 tablespoon of the cheese mixture. Smooth the tops and return to the lined baking sheet.

Set up dredging station

Place flour in a shallow bowl. In a second shallow bowl, whisk together the eggs and milk until combined. In a third shallow bowl, mix panko breadcrumbs with 1/4 tsp salt and 1/2 tsp smoked paprika.

Take each filled pepper half and lightly dust it in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip back into the bowl, then press into the panko mixture to coat evenly. For a thicker crust, repeat the egg and panko step once more. Place coated poppers back on the prepared baking sheet.

To fry (crispiest)

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch and heat to 350°F (175°C). Working in batches to avoid overcrowding, carefully add coated poppers and fry 2–3 minutes per side until golden brown and filling is warmed through. Use a slotted spoon to transfer to a paper towel-lined rack to drain.

To bake (healthier option)

Preheat oven to 425°F (220°C). Arrange coated poppers on a rimmed baking sheet and lightly spray or brush with the 1 tbsp oil. Bake 15–20 minutes, turning once halfway, until golden and crispy and the filling is hot. For extra browning, finish under the broiler 1–2 minutes while watching closely.

Let fried or baked poppers rest 2–3 minutes before serving so filling sets slightly.

Transfer poppers to a serving plate. Serve warm with ranch dressing or crema and lime wedges alongside. Optionally sprinkle a little extra chopped cilantro over the top.