Spicy Jalapeno Poppers with Cream Cheese (Print version)
Golden, crispy jalapeño halves stuffed with seasoned cream cheese and cheddar. A spicy, creamy appetizer perfect for gatherings.
# What you need:
→ Peppers
01 - 8 large fresh jalapeños
→ Cheese Filling
02 - 7 oz cream cheese, softened
03 - 3.5 oz shredded cheddar cheese
04 - 1 tbsp chopped fresh chives
05 - 1/2 tsp garlic powder
06 - 1/4 tsp salt
07 - 1/4 tsp black pepper
→ Breading
08 - 2 large eggs
09 - 1/4 cup milk
10 - 3.5 oz all-purpose flour
11 - 1 cup breadcrumbs (panko recommended)
12 - 1/2 tsp smoked paprika
→ For Frying
13 - Vegetable oil, for deep frying
# Directions:
01 - Preheat oil in a deep fryer or large, heavy-bottomed pot to 350°F.
02 - Slice each jalapeño in half lengthwise. Use a spoon to carefully remove the seeds and membranes. For less heat, remove all membranes; for more spice, leave some in.
03 - In a bowl, mix cream cheese, cheddar cheese, chives, garlic powder, salt, and black pepper until well combined.
04 - Fill each jalapeño half generously with the cheese mixture, pressing lightly to smooth the surface.
05 - Prepare three bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs and smoked paprika.
06 - Dredge each stuffed jalapeño first in flour, then dip in egg mixture, and finally coat with breadcrumbs. Press crumbs gently to adhere.
07 - Fry the poppers in batches for 2–3 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
08 - Allow to cool slightly before serving.
# Expert advice:
01 -
- The creamy filling balances the heat perfectly.
- They are always the first thing to disappear at parties.
02 -
- Leaving some membranes in the peppers turns up the heat significantly.
- Do not overcrowd the fryer or the oil temperature will drop and make them soggy.
03 -
- Freeze the stuffed peppers for 15 minutes before breading to keep the filling from leaking.
- Double coating them in breadcrumbs makes for an extra crunchy shell.