Crispy Jalapeño Poppers with Cheddar and Cream Cheese

Name: Crispy Jalapeño Poppers with Cheddar and Cream Cheese
Prep time: 48 min
Cook time: 22 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 12 large (about 3 inches long) (480 g) large jalapeño peppers, stems left on, halved lengthwise, seeds and white ribs scraped out; 8 oz (225 g) full-fat block cream cheese, softened to room temperature; 6 oz (about 1½ cups) (170 g) sharp cheddar cheese, freshly shredded from a block; 2 whole (30 g) scallions, white and green parts thinly sliced; ½ tsp (1½ g) garlic powder; ½ tsp (1 g) smoked paprika; ¼ tsp (1½ g) kosher salt; ½ cup (63 g) all-purpose flour; 3 large (150 g) large eggs, beaten with the water until no streaks of white remain; 1 tbsp (15 ml) water; 2 cups (110 g) panko breadcrumbs; ½ tsp (1½ g) chili powder, mixed into the panko; ½ tsp (2 g) kosher salt, half mixed into the flour, half into the panko; 2 quarts (1900 ml) neutral frying oil such as peanut, canola, or vegetable oil, enough for about 2 inches (5 cm) depth in a 5-quart pot

From the MyKitchenBank Kitchen

Fresh jalapeño halves piled with a sharp cheddar and cream cheese filling, double-coated in panko, and deep-fried until shatteringly crisp. Freezing them before frying keeps the cheese inside where it belongs.

Prep: 48 min
Cook: 22 min
Wait: 35 min
Total: 1 hr 45 min
Makes: 24 popper halves (serves 8 as an appetizer)

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Ingredients

8 servings

For the poppers
12 large (about 3 inches long) (480 g) large jalapeño peppers, stems left on, halved lengthwise, seeds and white ribs scraped out
For the filling
8 oz (225 g) full-fat block cream cheese, softened to room temperature
6 oz (about 1½ cups) (170 g) sharp cheddar cheese, freshly shredded from a block
2 whole (30 g) scallions, white and green parts thinly sliced
½ tsp (1.5 g) garlic powder
½ tsp (1 g) smoked paprika
¼ tsp (1.5 g) kosher salt
For the breading
½ cup (63 g) all-purpose flour
3 large (150 g) large eggs, beaten with the water until no streaks of white remain
1 tbsp (15 ml) water
2 cups (110 g) panko breadcrumbs
½ tsp (1.5 g) chili powder, mixed into the panko
½ tsp (2 g) kosher salt, half mixed into the flour, half into the panko
For frying
2 quarts (1900 ml) neutral frying oil such as peanut, canola, or vegetable oil, enough for about 2 inches (5 cm) depth in a 5-quart pot

Equipment (10)

5-quart (4.7 L) heavy, deep pot (such as a Dutch oven or stockpot)
Deep-fry or candy thermometer
Rimmed baking sheet lined with parchment paper
Second baking sheet fitted with a wire rack
3 shallow dishes or pie plates for the breading station
Medium mixing bowl and spoon or flexible spatula
Spider skimmer or slotted spoon
Small spoon or small cookie scoop (about 1 tablespoon)
Disposable gloves
Sharp paring knife

Steps

Before you start

Set the cream cheese out about 1 hour ahead so it is soft and mixes smoothly with no lumps.
Wear disposable gloves when cutting and seeding the jalapeños, and don't touch your eyes. Wash your hands and cutting board well afterward.
Shred the cheddar yourself from a block. Pre-shredded cheese has an anti-caking coating that makes the filling dry and crumbly.
Clear 30 minutes of flat freezer space for a rimmed baking sheet.
Plan the timing: about 48 minutes of prep, 30 minutes in the freezer, then about 25 minutes to heat the oil and fry.

1
Halve and seed peppers
- Put on gloves.
- Cut each jalapeño in half lengthwise straight through the stem, leaving the stem attached to one side.
- Use a small spoon to scrape out the seeds and the white ribs, which hold most of the heat.
- Set the halves cut side up on a parchment-lined rimmed baking sheet.
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Ready when: Each half is a clean, empty boat with no seeds or white membrane left.
Tip: Leave a few ribs in if you like more heat. Rinse your knife and board with soap afterward, since the oils linger.
2
Mix the filling
- In a medium bowl, combine the softened cream cheese, shredded cheddar, sliced scallions, garlic powder, smoked paprika, and ¼ teaspoon salt.
- Stir and press with a spatula for about 1 minute until the mixture is thick, even, and holds together in a ball.
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Ready when: No visible streaks of plain cream cheese, and a spoonful holds its shape.
Tip: If the cream cheese is cold, the filling will be lumpy. Microwave it for 10 seconds at a time to soften.
3
Stuff the peppers
- Spoon about 1 tablespoon (roughly 17 g) of filling into each pepper half.
- Press it in firmly and mound it slightly, then smooth the top with the back of the spoon so it is flush with or just above the rim.
- You should use all of the filling across the 24 halves.
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Ready when: Every half is full, with the filling pressed in and no air gaps.
Tip: Don't overfill into a tall dome. Excess filling melts out and splatters in the hot oil.
4
Set up breading station
- Line up three shallow dishes.
- In the first, whisk the flour with ¼ teaspoon of the salt.
- In the second, beat the eggs with the water until smooth.
- In the third, stir the panko with the chili powder and the remaining ¼ teaspoon salt.
- Keep a clean baking sheet at the end of the line for the breaded poppers.
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Tip: Use one hand for the dry dishes and the other for the egg to avoid breading clumps on your fingers.
5
Double-bread the poppers
- Working with one popper at a time, roll it in flour and tap off the excess, dip it in egg and let the extra drip off, then press it into the panko until fully coated.
- Dip it into the egg a second time, then back into the panko, pressing firmly.
- Place it filling side up on the clean baking sheet.
- Repeat with all 24 halves.
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Ready when: The coating is thick and opaque, with no bare patches of pepper or filling showing.
Tip: Pay extra attention to the filling edge where the cheese meets the pepper. Gaps there are where blowouts start.
6
Freeze the poppers
- Place the baking sheet of breaded poppers in the freezer, uncovered, for 30 minutes.
- The coating and filling will firm up so the cheese stays put when it hits the hot oil.
- Fry straight from the freezer.
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Ready when: The poppers feel firm and cold to the touch and the coating is dry.
Tip: Don't skip this step. It is the single best way to prevent the filling from bursting out.
7
Heat the oil
- Pour the oil into a 5-quart heavy pot so it is about 2 inches (5 cm) deep, with at least 3 inches of room above the oil.
- Clip on a deep-fry thermometer and heat over medium-high until it reaches 360°F (182°C), about 10 minutes.
- Set a wire rack over a baking sheet next to the stove.
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Ready when: Thermometer reads 360°F (182°C) and the oil shimmers.
Tip: Never leave hot oil unattended. Keep the pot lid nearby in case of a flare-up.
8
Fry in batches
- Lower 8 frozen poppers into the oil using a spider skimmer, filling side up if you can, so the pot isn't crowded.
- Fry for 2 to 3 minutes, turning once halfway through, until deep golden brown.
- Move them to the rack.
- Let the oil return to 360°F (182°C) between batches, adjusting the heat as needed, and repeat with the remaining two batches.
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Ready when: The coating is deep golden brown and crisp, and the peppers look slightly wrinkled with bubbling slowing down.
Tip: If the oil drops below 340°F (171°C), the poppers soak up oil and the cheese leaks. If it goes above 375°F (190°C), the crust browns before the pepper softens.
9
Drain and rest
- Let the poppers rest on the wire rack for 5 minutes before serving.
- The cheese filling is molten right out of the oil and will burn the mouth.
- Serve warm with ranch, salsa, or sour cream.
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Ready when: Filling is thick and creamy rather than runny when you bite in.
Tip: Drain on a rack rather than paper towels so the bottoms don't steam and turn soggy.

Good to know

Tips

Choose jalapeños that are straight, thick-walled, and similar in size so they stuff evenly and cook at the same rate.
Fry in small batches. Crowding drops the oil temperature and leads to greasy, leaky poppers.
Check the oil temperature before every batch, not just the first one.
Let used oil cool completely, strain it, and store it covered for a second use within a month or discard it.

Make ahead

Stuff and bread the poppers up to 1 day ahead: after the first 30-minute freeze, keep them on the tray, cover, and leave in the freezer. For longer storage, transfer the frozen poppers to a zip-top freezer bag for up to 2 months. Fry straight from the freezer, adding about 30 seconds to the frying time.

Storage & reheating

Room temperature: serve within 2 hours of frying. Refrigerator: store cooled leftovers in an airtight container for up to 3 days. Freezer: freeze fried poppers on a tray, then bag for up to 1 month. Reheat refrigerated or frozen poppers on a rack set on a baking sheet in a 400°F (200°C) oven for 10 to 15 minutes, until hot in the center and crisp. Avoid the microwave, which makes the crust soft.

Substitutions

sharp cheddar cheese → Monterey Jack or pepper Jack cheese. Both melt well. Pepper Jack adds extra heat.
panko breadcrumbs → crushed cornflakes or plain dry breadcrumbs. Cornflakes give a sweeter, crunchier crust. Fine breadcrumbs give a denser, less airy crunch.
neutral frying oil such as peanut, canola, or vegetable oil → Air fry at 400°F (200°C) for 8 to 10 minutes. Spray the breaded frozen poppers with oil first. The crust will be lighter and less crisp than deep-fried.
scallions → 2 tablespoons finely chopped cooked bacon. Adds a smoky, salty flavor. Crumble it finely so it packs into the filling.