Jalapeno Poppers Recipe

I’m sharing my Cream Cheese Stuffed Jalapeño Peppers recipe with a secret pantry ingredient and a quick prep trick you probably haven’t tried before.

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I still get a little smug when I pull a tray of Cream Cheese Stuffed Jalapeño Peppers out of the oven. Stuffed with creamy cream cheese and kissed with crunchy panko breadcrumbs, they look simple but they sneak up on you, like a secret you cant unhear.

I love how the textures argue with each other and how one bite can suddenly change the vibe of the whole party. People lean in, they speculate, they fight over the last one, which is my favorite part.

Try not to tell them the whole story, let curiosity do the work.

Ingredients

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Jalapeños: spicy kick, vitamin C and fiber, brighten each bite.
Cream cheese: rich and creamy, adds fat and protein, smooths the heat.
Sharp cheddar: tangy, gives strong cheesy flavor and melty texture.
Monterey Jack: milder, helps melt, creamy mouthfeel if you add it.
Panko breadcrumbs: crunchy coating, mostly carbs, gives great crisp texture.
Bacon: salty smoky punch, extra protein and fat, very indulgent.
Eggs: bind fillings and crumbs, add protein, help browning.
Chives or green onions: fresh mild onion notes, add color and bright finish.

Ingredient Quantities

12 large jalapeños

8 ounces (225 g) cream cheese, softened

1 cup (about 100 g) shredded sharp cheddar cheese

1/2 cup (about 50 g) shredded Monterey Jack cheese (optional)

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika (optional)

1 cup panko breadcrumbs or plain breadcrumbs

1/2 cup all purpose flour

2 large eggs, beaten

Vegetable oil or canola oil, about 2 cups

6 to 8 slices bacon, cut in half (optional)

Toothpicks (optional)

Cooking spray or 2 tablespoons melted butter

2 tablespoons chopped fresh chives or green onions (optional)

How to Make this

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1. Prep the peppers: wash 12 large jalapeños, slice each in half lengthwise and scoop out the seeds and membranes (wear gloves if you dont want the heat on your hands). Pat dry.

2. Make the filling: in a bowl beat together 8 oz softened cream cheese, 1 cup shredded sharp cheddar, 1/2 cup shredded Monterey Jack (optional), 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika (optional). Stir in 2 tbsp chopped chives or green onions if using. Mix till smooth.

3. Stuff the peppers: spoon or pipe the cheese mixture into each jalapeño half, pressing so it fills the cavity but doesnt overflow.

4. Prep bacon if using: cut 6 to 8 slices in half. For best results par-cook the bacon in a skillet 3 to 4 minutes to render some fat (this helps it crisp in the oven), or use raw bacon if frying. Have toothpicks ready to secure the bacon.

5. Breading station: put 1/2 cup all purpose flour in one shallow bowl, 2 large beaten eggs in another, and 1 cup panko breadcrumbs (or plain breadcrumbs) in a third. Toss the panko with 2 tbsp melted butter or spray it with cooking spray so it browns nicely.

6. Wrap and secure (optional): if using bacon, wrap each stuffed pepper half with a bacon piece and secure with a toothpick.

7. Coat the poppers: dredge each stuffed pepper first in flour (tap off excess), then dip in beaten egg, then press firmly into the panko so it sticks well. Repeat for all peppers, pressing crumbs into any exposed cream cheese.

8. Cook — choose one:
– Frying: heat about 2 cups vegetable or canola oil in a heavy pot to 350°F (175°C). Fry in batches 2 to 4 minutes until golden brown, turning once. Drain on paper towels.
– Baking: preheat oven to 425°F (220°C). Arrange poppers on a parchment lined baking sheet, spray tops with cooking spray or brush with a little melted butter. Bake 18 to 22 minutes until golden and bacon is crisp.

9. Finish and serve: let poppers rest a few minutes so the filling sets, remove toothpicks, sprinkle with extra chopped chives or green onions and serve warm with your favorite dipping sauce.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife
3. Disposable gloves
4. Medium mixing bowl
5. Rubber spatula
6. Piping bag or small spoon (for stuffing)
7. Three shallow bowls (for flour, egg, breadcrumbs)
8. Parchment-lined baking sheet or heavy pot/skillet for frying
9. Tongs and toothpicks

FAQ

Question: How do I make these poppers less spicy?

Answer: Cut the jalapeños in half lengthwise and scrape out all the seeds and white ribs with a spoon. The seeds and ribs hold most of the heat, so removing them makes a big difference. You can also use milder peppers, use extra cream cheese, or add a little sour cream to the filling. Wear gloves if you dont want the oils on your hands.

Question: Can I bake or air fry them instead of deep frying?

Answer: Yes. To bake, place on a parchment lined sheet, spray or brush with a little butter, and bake at 400°F for 18 to 22 minutes until golden and bubbly. For an air fryer, cook at 350°F for about 10 to 12 minutes, flip halfway. Baking or air frying gives you crisp outside with less oil.

Question: How do I stop the filling from leaking and the crumbs from falling off?

Answer: Don’t overfill the pockets and press the filling in tight. Chill the stuffed peppers for 15 to 30 minutes before breading so the filling firms up. Use the flour then egg then breadcrumb dredge in order, press the crumbs on firmly and let them rest again in the fridge for 10 minutes before cooking.

Question: What oil temp and frying time should I use?

Answer: Heat oil to about 350°F to 365°F. Fry a few at a time so the oil temp stays steady, about 2 to 3 minutes until golden. Don’t crowd the pan and drain on paper towels. If the outside browns too fast, lower the heat a bit.

Question: Can I make these ahead or freeze them?

Answer: Yes. You can stuff and bread them, then freeze on a tray until firm and transfer to a bag. Bake or fry from frozen, adding 4 to 8 minutes to the cook time. Cooked poppers keep in the fridge for 3 days and can be reheated in the oven at 350°F to keep them crisp.

Question: Any easy substitutions or variations?

Answer: Swap cheeses (pepper jack, feta, or goat cheese work), use gluten free flour and breadcrumbs for GF, wrap with bacon for extra flavor (precook bacon a bit so it crisps), or mix in chopped chives or cooked corn for texture. Panko gives the crispiest crust.

Jalapeno Poppers Recipe Substitutions and Variations

Cream cheese (8 ounces): swap for Neufchâtel for lower fat, or use goat cheese thinned with a splash of milk for tang, or ricotta mixed with 2 tablespoons sour cream for a lighter, less salty filling.
Shredded sharp cheddar cheese (1 cup): use Colby or Monterey Jack for milder flavor, pepper jack if you want extra heat, or smoked gouda for a smoky pop.
Panko breadcrumbs or plain breadcrumbs (1 cup): crushed tortilla chips or crushed cornflakes give great crunch, almond meal works for low carb but watch the browning, or gluten free panko for a GF option.
Bacon (6 to 8 slices): swap with prosciutto or thin pancetta slices (they crisp fast), turkey bacon for a leaner option, or omit and add smoked paprika and extra breadcrumbs for smoky crunch.

Pro Tips

1) Chill the stuffed peppers before breading. After you fill them let them rest in the fridge or pop them in the freezer for 10 to 20 minutes so the filling firms up. It keeps the cheese from oozing out when you bread or cook them, and the crumbs stick better.

2) Get the filling silky but not soupy. Beat the cream cheese really smooth and use softened not warm cheese, and if it seems tight add just a teaspoon or two of sour cream or whole milk. Pipe the mix in with a pastry bag or a zip top bag with the corner snipped, way less messy that way.

3) Treat the bacon like a halfway job. Par cook it a few minutes to render fat but dont crisp it all the way, then wrap and finish cooking in the oven or fryer so it crisps without burning. If you want extra crunchy bacon, broil for 30 to 60 seconds at the very end, watching like a hawk.

4) Make the crust stick and stay. Press panko firmly into the pepper, then chill for 10 minutes and repeat a second egg and panko coat if you need it. For frying keep oil steady at about 350 F and dont crowd the pot; for baking toss the panko with a little melted butter or oil so it browns, and spray the tops before they go in.

Recipe by Bob Jones

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I’m sharing my Cream Cheese Stuffed Jalapeño Peppers recipe with a secret pantry ingredient and a quick prep trick you probably haven’t tried before.

Servings

servings

Calories

230

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife
3. Disposable gloves
4. Medium mixing bowl
5. Rubber spatula
6. Piping bag or small spoon (for stuffing)
7. Three shallow bowls (for flour, egg, breadcrumbs)
8. Parchment-lined baking sheet or heavy pot/skillet for frying
9. Tongs and toothpicks

Ingredients

12 large jalapeños
8 ounces (225 g) cream cheese, softened
1 cup (about 100 g) shredded sharp cheddar cheese
1/2 cup (about 50 g) shredded Monterey Jack cheese (optional)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika (optional)
1 cup panko breadcrumbs or plain breadcrumbs
1/2 cup all purpose flour
2 large eggs, beaten
Vegetable oil or canola oil, about 2 cups
6 to 8 slices bacon, cut in half (optional)
Toothpicks (optional)
Cooking spray or 2 tablespoons melted butter
2 tablespoons chopped fresh chives or green onions (optional)

Directions

Prep the peppers: wash 12 large jalapeños, slice each in half lengthwise and scoop out the seeds and membranes (wear gloves if you dont want the heat on your hands). Pat dry.
Make the filling: in a bowl beat together 8 oz softened cream cheese, 1 cup shredded sharp cheddar, 1/2 cup shredded Monterey Jack (optional), 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika (optional). Stir in 2 tbsp chopped chives or green onions if using. Mix till smooth.
Stuff the peppers: spoon or pipe the cheese mixture into each jalapeño half, pressing so it fills the cavity but doesnt overflow.
Prep bacon if using: cut 6 to 8 slices in half. For best results par-cook the bacon in a skillet 3 to 4 minutes to render some fat (this helps it crisp in the oven), or use raw bacon if frying. Have toothpicks ready to secure the bacon.
Breading station: put 1/2 cup all purpose flour in one shallow bowl, 2 large beaten eggs in another, and 1 cup panko breadcrumbs (or plain breadcrumbs) in a third. Toss the panko with 2 tbsp melted butter or spray it with cooking spray so it browns nicely.
Wrap and secure (optional): if using bacon, wrap each stuffed pepper half with a bacon piece and secure with a toothpick.
Coat the poppers: dredge each stuffed pepper first in flour (tap off excess), then dip in beaten egg, then press firmly into the panko so it sticks well. Repeat for all peppers, pressing crumbs into any exposed cream cheese.
Cook — choose one:
– Frying: heat about 2 cups vegetable or canola oil in a heavy pot to 350°F (175°C). Fry in batches 2 to 4 minutes until golden brown, turning once. Drain on paper towels.
– Baking: preheat oven to 425°F (220°C). Arrange poppers on a parchment lined baking sheet, spray tops with cooking spray or brush with a little melted butter. Bake 18 to 22 minutes until golden and bacon is crisp.
Finish and serve: let poppers rest a few minutes so the filling sets, remove toothpicks, sprinkle with extra chopped chives or green onions and serve warm with your favorite dipping sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.