Jalapeno Poppers Recipe
A classic favorite of cream cheese and jalapeno stuffed poppers with creamy Roasted Pepper Ranch to dip!
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Ingredients
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Poppers
Roasted Pepper Ranch
Method
Poppers
- 1
Prepare jalapenos
Wearing gloves, wash and dry 12 jalapeño peppers. Slice each pepper lengthwise and use a small spoon to remove seeds and membranes. If you prefer milder heat, remove all white ribs; for spicier poppers, leave a little membrane.
- 2
Make filling
In a medium bowl, beat 8 oz softened cream cheese until smooth. Fold in 1 cup shredded sharp cheddar, chopped crumbled bacon from 6 slices (reserve a small amount for garnish if desired), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly combined and creamy.
- 3
Fill peppers
Using a small spoon or piping bag, fill each jalapeño half generously with the cream cheese mixture. Pack the filling so it sits slightly proud of the pepper opening (not overflowing).
- 4
Set up breading station
Place 1/2 cup all-purpose flour in a shallow bowl. In a second bowl, beat 2 large eggs. In a third bowl, place 1 cup plain breadcrumbs. Working in batches, dredge each filled jalapeño first in flour (shake off excess), then dip into beaten eggs, then coat evenly with breadcrumbs. Press breadcrumbs gently to adhere.
- 5
Fry poppers
In a large skillet over medium heat, pour 3/4 cup vegetable oil to create a shallow layer about 1/4 inch deep. Heat oil until it registers 350°F (175°C) or a small piece of breadcrumb sizzles gently on contact. Add breaded poppers in a single layer (do not overcrowd) and fry 2-3 minutes per side until golden brown and heated through. Transfer to a paper towel-lined tray to drain. Repeat with remaining poppers.
- 6
Oven-baked alternative
If you prefer to bake, preheat oven to 425°F (220°C). Place breaded poppers on a parchment-lined baking sheet and spray or brush lightly with oil. Bake 15-18 minutes, flipping once, until golden and filling is hot. For extra crispness, broil 1-2 minutes at the end, watching closely.
- 7
Roasted Pepper Ranch
- 8
Combine base
In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth.
- 9
Add flavor
Stir in 2 tbsp chopped roasted red pepper, 1 tbsp finely chopped fresh chives, 1 tbsp finely chopped fresh parsley, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/8 tsp black pepper, and 1/2 tsp lemon juice. Mix until evenly combined.
- 10
Adjust and chill
Taste and adjust seasoning or consistency with more lemon juice or buttermilk as desired. Cover and chill in the refrigerator at least 15 minutes to let flavors meld (up to 24 hours). Stir before serving alongside warm poppers.