Spicy Jalapeno Poppers Cream Cheese (Print version)

Crispy jalapeños filled with creamy cheese and spices, ideal as a flavorful party appetizer.

# What you need:

→ Jalapeños

01 - 8 large fresh jalapeño peppers

→ Filling

02 - 8 oz cream cheese, softened
03 - ½ cup shredded cheddar cheese
04 - 1 spring onion, finely chopped
05 - ½ teaspoon garlic powder
06 - ¼ teaspoon smoked paprika
07 - ¼ teaspoon salt
08 - Freshly ground black pepper, to taste

→ Coating

09 - 2 large eggs
10 - ¼ cup milk
11 - ⅔ cup all-purpose flour
12 - 1 cup breadcrumbs (preferably panko)
13 - ¼ teaspoon cayenne pepper (optional)
14 - Vegetable oil, for frying

# Directions:

01 - Slice each jalapeño in half lengthwise and carefully remove seeds and membranes using a small spoon. Use gloves to avoid skin irritation.
02 - Combine cream cheese, cheddar cheese, finely chopped spring onion, garlic powder, smoked paprika, salt, and freshly ground black pepper in a bowl; mix until smooth.
03 - Generously fill each jalapeño half with the cheese mixture, smoothing the tops evenly.
04 - Set flour in one shallow bowl. In a second bowl, whisk eggs and milk together. In a third bowl, combine breadcrumbs and cayenne pepper if using.
05 - Dip each filled jalapeño first into the flour, then the egg mixture, and finally coat with the breadcrumb mixture, pressing gently to adhere.
06 - Heat vegetable oil to 350°F (175°C), filling a deep pan approximately 2 inches (5 cm) deep.
07 - Fry the coated jalapeño halves in batches for 2 to 3 minutes until crisp and golden brown, then drain on paper towels.
08 - Serve poppers hot with optional ranch or preferred dipping sauce.

# Expert advice:

01 -
  • They're crispy on the outside and pillowy-soft on the inside, hitting two totally different textures in one bite.
  • The heat sneaks up on you in the best way, and the cream cheese keeps it from being painful.
  • You can prep the filling and stuff them hours ahead, then fry them right before people arrive and look like a hero.
02 -
  • The breadcrumb coating has to be bone-dry before you fry; any moisture and it won't get crispy no matter how hot your oil is.
  • Don't skip removing the jalapeño membranes if you want people to enjoy these without dramatic reactions—that white stuff is pure capsaicin.
  • The filling is strong enough that you can stuff these hours ahead and refrigerate them, which is a lifesaver for entertaining.
03 -
  • If your cream cheese filling is too soft or runny, refrigerate it for 10 minutes before stuffing so it holds its shape better in the peppers.
  • Panko breadcrumbs are worth seeking out because they stay crunchier than regular ones, and that contrast with the creamy inside is what makes these special.

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