Spicy Jalapeno Cheese Poppers (Printable)

Crispy jalapeño bites filled with creamy tangy cheese and a hint of spice for flavorful snacking.

# What You Need:

→ Peppers

01 - 8 large fresh jalapeño peppers

→ Cheese Filling

02 - 7 oz cream cheese, softened
03 - 3.5 oz sharp cheddar cheese, grated
04 - 1 spring onion, finely chopped
05 - 1 clove garlic, minced
06 - ½ teaspoon smoked paprika
07 - ¼ teaspoon ground black pepper
08 - ¼ teaspoon salt

→ Coating

09 - 2 large eggs
10 - ¼ cup milk
11 - 1 cup all-purpose flour
12 - 1 cup fine breadcrumbs
13 - ½ teaspoon cayenne pepper (optional)

→ Frying

14 - 2 cups vegetable oil for frying

# How To Make:

01 - Preheat vegetable oil in a deep pot or fryer to 350°F.
02 - Using gloves, slice each jalapeño lengthwise and remove seeds and membranes to reduce heat or keep some for additional spice.
03 - Combine softened cream cheese, grated cheddar, chopped spring onion, minced garlic, smoked paprika, black pepper, and salt until smooth.
04 - Generously fill each jalapeño half with the cheese mixture, smoothing the surface.
05 - Arrange three bowls: one with flour, one with beaten eggs and milk, and one with breadcrumbs mixed with optional cayenne pepper.
06 - Dredge stuffed peppers in flour, dip into egg mixture, then coat thoroughly with breadcrumb mixture.
07 - Fry in batches for 2–3 minutes until the coating is golden and crisp, turning as needed. Drain on paper towels.
08 - Allow poppers to cool slightly before serving.

# Expert Tips:

01 -
  • They're crispy outside, creamy inside, and ready in under an hour—no fussy techniques required.
  • People always assume you slaved over them, but the filling comes together in one bowl and tastes like pure indulgence.
02 -
  • If your filling is too warm or runny, it will leak out during frying—make sure the cream cheese is at room temperature and fully mixed, not whipped.
  • The temperature of your oil makes all the difference between crispy poppers and greasy ones; use a thermometer and stay consistent.
03 -
  • Make the filling the day before and store it in the fridge in a sealed container; stuff the peppers the morning of your event for maximum freshness.
  • If your oil temperature drops after you add poppers, wait 30 seconds before adding more; the temperature will recover and your next batch will be crispier.

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