Stuffed Cheese Jalapeño Poppers (Print View)

Jalapeños filled with cheese, coated in panko, and baked or fried until golden and savory.

# Components:

→ Produce

01 - 8 large fresh jalapeño peppers
02 - 1 small garlic clove, finely minced
03 - 2 tablespoons fresh chives or green onions, finely chopped

→ Dairy & Cheese

04 - 4 ounces cream cheese, softened
05 - 2 ounces sharp cheddar cheese, grated
06 - 2 ounces Monterey Jack cheese, grated

→ Seasonings

07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/4 teaspoon cayenne pepper (optional)

→ Pantry Staples

13 - 2/3 cup all-purpose flour
14 - 1 cup panko breadcrumbs

→ Eggs

15 - 2 large eggs, beaten

→ Frying Oil

16 - Vegetable oil, for deep frying (optional)

# Preparation Steps:

01 - Preheat your oven to 400°F (200°C) or heat vegetable oil in a deep fryer to 350°F (180°C). If baking, line a baking sheet with parchment paper.
02 - Wearing protective gloves, slice each jalapeño in half lengthwise. Carefully remove the seeds and membranes; for a milder flavor, remove all seeds and membranes. For increased heat, retain some seeds.
03 - In a medium bowl, thoroughly combine the softened cream cheese, grated cheddar cheese, grated Monterey Jack cheese, minced garlic, chopped chives or green onions, smoked paprika, salt, and black pepper until smooth and consistent.
04 - Generously spoon the cheese mixture into each halved jalapeño, smoothing the tops to create an even surface.
05 - Arrange three shallow dishes. Place the all-purpose flour in the first dish. In the second dish, pour the beaten eggs. In the third dish, combine the panko breadcrumbs with garlic powder, onion powder, and optional cayenne pepper.
06 - Dredge each stuffed jalapeño half first in the flour, ensuring even coating. Next, dip it into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly with the panko mixture, pressing gently to adhere.
07 - For baking: Place the coated poppers on the prepared baking sheet. Lightly spray with cooking oil. Bake for 18-20 minutes, or until the poppers are golden brown and the cheese filling is visibly bubbly. For frying: Carefully fry the poppers in batches in the hot oil for approximately 2-3 minutes each, until they achieve a deep golden brown color and are crisp. Remove from oil and drain on paper towels.
08 - Allow the finished poppers to cool slightly before serving to prevent burns.

# Expert Advice:

01 -
  • Ready in just forty minutes so perfect for quick entertaining
  • Flexible cooking methods can bake fry or air fry for different textures
  • Uses easy to find pantry ingredients you probably have on hand
  • Vegetarian friendly so everyone can enjoy
  • Each bite combines creamy bold cheese and crunchy spice for ultimate flavor
02 -
  • High in protein and fiber
  • Customizable heat level depending on preference
  • Perfectly portable as finger food for parties
03 -
  • Let the cheeses fully soften before mixing for easier and creamier blending
  • Do not overstuff the peppers or the filling will ooze out during baking
  • Use fresh high quality cheese for the best melt and stretch
  • Always toast your panko in a dry pan if you want extra golden color without frying

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