Ingredients
Equipment
Method
- Wash the jalapeño peppers thoroughly. Using a sharp knife, carefully slice each jalapeño in half lengthwise. Use a small spoon or a melon baller to scoop out the seeds and membranes from each half.8-10 large fresh jalapeño peppers
- In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, chopped cooked bacon (if using), chopped chives or green onions, garlic powder, and smoked paprika. Season with salt and freshly ground black pepper to your taste. Mix all the ingredients together until well combined and the filling is smooth and creamy.8 ounces cream cheese, softened, 1/2 cup shredded cheddar cheese (or a cheddar-Monterey Jack blend), 1/4 cup finely chopped cooked bacon, 1 tablespoon chopped fresh chives or green onions, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, to taste salt and freshly ground black pepper
- Carefully spoon or pipe the cream cheese mixture into each of the hollowed-out jalapeño halves, filling them generously. Ensure the filling is pressed down slightly so it doesn't spill out during cooking.
- Prepare three separate shallow dishes or plates. In the first dish, place the all-purpose flour. In the second dish, lightly beat the two large eggs. In the third dish, pour the panko breadcrumbs. Season the flour and breadcrumbs with a little extra salt and pepper for enhanced flavor.to taste salt and freshly ground black pepper, 1 cup panko breadcrumbs, 1/2 cup all-purpose flour, 2 large eggs, lightly beaten
- Take each stuffed jalapeño half and carefully dredge it first in the flour, ensuring it's lightly coated. Shake off any excess flour. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it generously with the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well to the cream cheese filling.
- Pour your chosen frying oil into a heavy-bottomed pot or deep skillet to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C).Oil for frying (vegetable, canola, or peanut oil)
- Carefully place a few breaded jalapeño poppers into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, or until the breadcrumb coating is golden brown and crispy, and the jalapeño is tender but not mushy.
- Using a slotted spoon or spider strainer, carefully remove the fried poppers from the hot oil. Place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil.
- Serve your Spicy Crunchy Jalapeno Poppers immediately while they are hot and extra crunchy!
Notes
Leftover poppers can be stored in the refrigerator for 2-3 days. Reheat in oven or air fryer to maintain crispiness. Avoid the microwave.
Un-fried stuffed jalapeños can be frozen and fried from frozen.