Spicy Jalapeno Poppers Cheese (Print View)
Crispy jalapeños filled with creamy cheese and a spicy kick, perfect for snacks or parties.
# What You'll Need:
→ Vegetables
01 - 8 large fresh jalapeños
→ Cheese Filling
02 - 7 oz cream cheese, softened
03 - 3.5 oz shredded cheddar cheese
04 - 1 garlic clove, minced
05 - 1/4 tsp smoked paprika
06 - 1/4 tsp ground black pepper
07 - 1/4 tsp salt
→ Coating
08 - 2 large eggs
09 - 1/4 cup milk
10 - 1 cup plain breadcrumbs
11 - 1/3 cup all-purpose flour
→ For Frying
12 - Vegetable oil for deep-frying
# Method:
01 - Preheat the oven to 400°F or heat oil to 350°F for deep-frying.
02 - Slice jalapeños in half lengthwise and remove seeds and membranes. Wear gloves to avoid skin irritation.
03 - In a mixing bowl, combine cream cheese, cheddar, garlic, paprika, pepper, and salt until well blended.
04 - Fill each jalapeño half generously with the cheese mixture, pressing gently to pack.
05 - Place flour in one shallow dish. Whisk eggs with milk in a second dish. Place breadcrumbs in a third dish.
06 - Dip each filled jalapeño first in flour, shaking off excess, then in egg mixture, then coat thoroughly with breadcrumbs.
07 - For baking: Arrange poppers on a lined baking sheet, spray lightly with oil, and bake 15–20 minutes until golden and bubbly. For frying: Fry in hot oil for 2–3 minutes until golden brown, then drain on paper towels.
08 - Serve hot with your favorite dipping sauce such as ranch or blue cheese dressing.
# Insider Tips:
01 -
- The breading stays impossibly crunchy while the inside remains molten and smooth
- They disappear faster than you can bake them so consider making a double batch
02 -
- The cheese filling can be made a day ahead and kept refrigerated which actually makes it easier to handle when stuffing
- Don't overcrowd the pan when frying because the temperature will drop and they'll end up greasy instead of crispy
03 -
- Press the filling into the peppers rather than just mounding it on top to prevent it from oozing out during cooking
- The breading stays crispy longer if you let fried poppers drain on a wire rack instead of paper towels