Jalapeño Poppers Recipe

Wear gloves if you’re sensitive to capsaicin. Rinse the jalapeños under cold water. Slice each jalapeño lengthwise and use a small spoon to remove seeds and membranes for milder poppers; leave some membranes/seeds if you want more heat. Pat peppers dry with paper towels.

Lightly sprinkle the insides with 1 tsp kosher salt, then rinse briefly under water to remove excess salt and loosened seeds. Pat dry again.

Make filling

In a medium bowl, combine the softened cream cheese (8 oz) and 1 cup grated sharp cheddar. Mash together with a fork or beat with a spatula until smooth and uniform.

Fold in the crumbled cooked bacon (4 slices), 2 tablespoons chopped chives, 1/2 tsp garlic powder, 1/4 tsp smoked paprika and 1/4 tsp black pepper. Taste and adjust seasoning. Transfer the filling to a piping bag or use a small spoon.

Spoon or pipe about 1 to 1 1/2 tablespoons of the filling into each jalapeño half, filling to just below the rim so the filling won’t squeeze out during breading/frying or baking.

Set up breading station

Place 3/4 cup flour in a shallow bowl. In a second bowl, beat 2 large eggs with 2 tablespoons milk. In a third bowl, combine 1 1/2 cups panko breadcrumbs, 1/4 cup cornmeal (optional), and 1/2 tsp salt.

Working in batches, dredge each filled jalapeño first in flour, shaking off excess, then dip into the egg wash, letting excess drip off, and finally press into the panko mixture to coat thoroughly. For a thicker crust, repeat the egg and panko steps once more. Place breaded poppers on a tray lined with parchment.

Fry method (crispiest)

Pour vegetable oil into a heavy skillet or medium saucepan to a depth of about 1 inch (use the measured 1 cup as starting; you may need more). Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles and browns in ~30 seconds. Fry poppers in batches, 2–3 minutes per side, turning occasionally, until golden brown and crisp. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven if needed. Drain on paper towels briefly before serving.

Bake method (lighter)

Preheat oven to 425°F (220°C). Place breaded poppers on a parchment-lined baking sheet. Lightly spray each popper with cooking spray. Bake 15–18 minutes, turning once halfway through, until golden brown and the cheese is bubbly. If using an air fryer, cook at 400°F (200°C) for 8–10 minutes, flipping halfway.

Allow poppers to rest 2–3 minutes after cooking so the filling sets slightly. Serve warm with ranch or cilantro-lime crema and lime wedges.