Spicy Jalapeño Poppers with Cream Cheese (Printable)
Crispy golden poppers stuffed with creamy cheese and spice. An easy vegetarian appetizer perfect for parties and gatherings.
# What You’ll Need:
→ Vegetables
01 - 8 fresh jalapeño peppers
→ Filling
02 - 7 oz cream cheese, softened
03 - 1/2 cup shredded cheddar cheese
04 - 1 tablespoon chopped fresh chives
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon smoked paprika
07 - Salt and pepper to taste
→ Coating
08 - 2 large eggs
09 - 1/2 cup all-purpose flour
10 - 1 cup panko breadcrumbs
11 - 1/2 teaspoon cayenne pepper, optional for extra heat
→ For Frying
12 - Vegetable oil for deep frying
# How To Make It:
01 - Slice each jalapeño lengthwise and carefully remove seeds and membranes. Wear gloves to avoid skin irritation from capsaicin oils.
02 - Combine softened cream cheese, shredded cheddar, chives, garlic powder, smoked paprika, salt, and pepper in a bowl. Blend until smooth and creamy.
03 - Spoon cheese mixture into each jalapeño half, smoothing the surface for even coating.
04 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs combined with cayenne pepper.
05 - Dredge each filled jalapeño in flour, shake off excess, dip in beaten egg, then coat thoroughly in breadcrumb mixture.
06 - Pour vegetable oil into a deep frying pan or pot and heat to 350°F.
07 - Working in batches, fry breaded poppers for 2 to 3 minutes until golden and crispy. Drain on paper towels.
08 - Transfer to serving platter and serve immediately with ranch dressing or blue cheese dip.
# Expert Advice:
01 -
- The contrast between the crunchy golden exterior and molten cheese center creates that addictive texture that disappears from serving platters within minutes at every gathering.
- You can customize the heat level by leaving some membrane intact for spice-lovers and completely cleaning others for more sensitive guests.
02 -
- The heat of jalapeños varies tremendously, so I always taste a tiny bit of raw pepper before deciding how thoroughly to remove the membranes.
- Freezing the filled peppers for 15 minutes before breading helps keep the cheese from melting too quickly during frying.
03 -
- When selecting jalapeños, the ones with tiny white lines or striations on the skin tend to be hotter than those without, which helps when planning for mixed heat preferences.
- If your cheese mixture is too soft for easy handling, chill it for 15 minutes before filling the peppers, then use a small cookie scoop for perfectly portioned, mess-free filling.