Jalapeno Poppers Recipe

Prepare jalapeños

Wear gloves. Rinse jalapeños and pat dry. Slice each pepper lengthwise in half. Using a small spoon, scoop out seeds and membranes to reduce heat, leaving the stem end intact if you prefer a handle.

Make filling

In a medium bowl, combine softened cream cheese, grated cheddar, minced garlic, sliced green onion, smoked paprika, chopped cilantro (if using), kosher salt, and black pepper. Mix with a spatula until smooth and evenly combined.

Fill peppers

Using a small spoon or piping bag, fill each jalapeño half with the cream cheese mixture, pressing gently so the filling is level with or slightly mounded above the pepper edge.

Set up breading station

Place flour in a shallow bowl. Beat the eggs in a second shallow bowl. In a third bowl, combine panko breadcrumbs, grated parmesan, and cayenne (if using).

Coat poppers

Working in batches, lightly dust each filled jalapeño half in flour, shaking off excess. Dip into beaten egg, letting excess drip off, then press into the panko mixture to coat completely. For a thicker crust, repeat egg and panko step once more.

Heat oil

In a large, heavy skillet (or deep fryer) add neutral oil to reach about 1/2 inch depth for shallow frying, or follow your fryer instructions for deep frying. Heat oil over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a few breadcrumbs: they should sizzle and brown in about 30 seconds.

Fry poppers

Carefully add breaded poppers to hot oil in a single layer, leaving space between them. Fry 2–3 minutes per side (for shallow frying) until golden brown and crisp. If deep frying, fry 2–3 minutes total until golden. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Let cool 2–3 minutes before serving; filling will be very hot.

Arrange jalapeño poppers on a serving platter. Garnish with extra sliced green onion or chopped cilantro if desired. Serve with lime wedges and ranch or cilantro-lime dipping sauce on the side.