Jalapeño Poppers
Classic Jalapeño Poppers feature zesty green chiles stuffed with creamy cheese, bacon bits, and coated in crispy Panko, perfect for game-day snacks or party bites.
Ingredients
Filling
- 12 large jalapeños halved and seeds removed
- 8 oz cream cheese softened
- 1 cup cheddar cheese shredded
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 4 slices bacon cooked and crumbled
Breading & Frying
- 2 large eggs beaten
- 0.5 cup all-purpose flour
- 0.75 cup Panko breadcrumbs
- vegetable oil for frying, heated to 350°F
Instructions
Filling
- Slice jalapeños in half lengthwise and remove seeds and membranes (wear gloves to protect your hands).
- In a bowl, beat together cream cheese, cheddar, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in crumbled bacon until evenly distributed.
Breading & Frying
- Fill each jalapeño half with the cheese mixture and chill in the fridge for 10 minutes to firm up.
- Place flour, beaten eggs, and panko in three separate shallow dishes.
- Dredge each filled pepper first in flour, then dip in egg, and finally coat in breadcrumbs, pressing gently to adhere.
- Heat oil in a deep pan to 350°F. Fry poppers in batches for 2–3 minutes until golden and crispy, turning once for even color. Drain on paper towels.
Notes
Chilling stuffed poppers for 10 minutes keeps the filling firm and helps the panko adhere properly.
Flash-freeze breaded poppers on a tray before bagging to prevent sticking, then store in the freezer for up to 3 months.
Refrigerate cooked poppers in an airtight container for up to 3 days and reheat in a 350°F oven until warmed through.
Nutrition
Serving: 75gCalories: 150kcalCarbohydrates: 5g
Tried this recipe?Let us know how it was!