Spicy Jalapeno Poppers Cheese (Printable Version)

Crispy jalapeno halves filled with smooth cheese and mild spices, baked to golden perfection.

# What You'll Need:

→ Fresh Produce

01 - 8 large jalapeño peppers

→ Cheese Filling

02 - 200 g (7 oz) cream cheese, softened
03 - 100 g (3.5 oz) shredded cheddar cheese
04 - 2 tablespoons chopped fresh chives
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder
07 - 0.25 teaspoon smoked paprika
08 - 0.25 teaspoon salt
09 - 0.25 teaspoon black pepper

→ Breading

10 - 2 large eggs
11 - 100 g (1 cup) panko breadcrumbs
12 - 30 g (1/4 cup) all-purpose flour

→ Optional

13 - Cooking spray or a small amount of oil for baking

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Slice each jalapeño lengthwise and carefully remove seeds and membranes using gloves to protect hands.
03 - Combine cream cheese, shredded cheddar, chopped chives, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl until thoroughly blended.
04 - Fill each jalapeño half with the cheese mixture generously.
05 - Arrange flour in one shallow bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl.
06 - Dredge each stuffed jalapeño in flour, then dip into beaten eggs, and coat evenly with panko breadcrumbs, pressing gently to adhere.
07 - Place the breaded jalapeños on the prepared baking sheet. Lightly spray or drizzle with oil to enhance crispiness.
08 - Bake in the preheated oven for 18 to 20 minutes until golden brown and bubbling.
09 - Allow the poppers to cool for 5 minutes to set before serving.

# Expert Insights:

01 -
  • They bake instead of fry, so you get all the crunch without standing over hot oil.
  • The cream cheese filling cools down the heat just enough to keep you reaching for more.
  • You can prep them a day ahead and just pop them in the oven when guests arrive.
02 -
  • Always wear gloves when handling jalapenos—I learned this after touching my eye and regretting it for an hour.
  • Press the panko firmly onto each popper or it will fall off in patches during baking.
  • Don't skip the resting time after baking—the filling is molten hot and needs a few minutes to set.
03 -
  • Use a piping bag or a small zip-top bag with the corner snipped off to fill the jalapenos neatly and quickly.
  • For an even crunchier coating, double-dip each popper in egg and panko before baking.
  • If you want a little sweetness to balance the heat, drizzle the finished poppers with honey or serve them with a sweet chili sauce.

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