Jalapeno Poppers Recipe
Breaded jalapeno's stuffed with cream cheese and served with homemade ranch sauce
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Ingredients
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Stuffed Jalapeños
Breading & Frying (or Baking)
Ranch Dipping Sauce
Method
Stuffed Jalapeños
Prepare peppers
Wearing gloves if preferred, wash and dry the jalapeños. Slice each pepper lengthwise and remove seeds and membranes with a small spoon or paring knife to reduce heat. Rinse briefly if desired and pat dry.
Make filling
In a medium bowl, combine softened cream cheese, shredded cheddar, chopped green onions, garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix until smooth and evenly distributed.
Stuff peppers
Using a small spoon or piping bag, fill each jalapeño half with the cheese mixture, leaving a small cavity at the top so filling does not overflow during breading. Set stuffed peppers on a tray and refrigerate for 15-20 minutes to firm up filling (this helps breading adhere).
Breading & Frying (or Baking)
Prepare breading stations
Place the flour in a shallow bowl. In a second bowl, whisk together the eggs and milk until homogeneous. In a third bowl, combine Panko breadcrumbs, cornmeal (if using), smoked paprika, and 1/2 tsp salt.
Bread the peppers
Working one at a time, lightly dredge each chilled stuffed pepper in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture until fully coated. For an extra-crispy double coat, repeat the egg and breadcrumb step once more. Place breaded poppers on a wire rack or baking sheet while you finish the rest.
Frying method (preferred for crispness)
Heat a deep skillet or pot with about 1/2 to 1 inch of vegetable oil over medium-high heat to 350°F (175°C). Fry the poppers in batches, seam side up if possible, for 2.5–3.5 minutes per side until golden brown and filling is hot. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Let rest 2 minutes before serving.
Baking method (alternative)
Preheat oven to 425°F (220°C). Place breaded poppers on a parchment-lined baking sheet and lightly spray with cooking spray. Bake for 12–16 minutes, turning once midway, until crust is golden and filling is hot. For extra browning, finish under broiler for 1–2 minutes watching closely.
Ranch Dipping Sauce
Make ranch
In a small bowl combine mayonnaise, sour cream, and buttermilk. Stir in chopped dill, chives, minced garlic, lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning or thickness (add more buttermilk to thin). Chill in refrigerator for at least 20 minutes to let flavors meld; stir before serving.