Spicy Jalapeno Poppers Cream Cheese (Printable Version)

Crispy jalapenos filled with creamy cheese and smoky spices for a flavorful starter.

# What You'll 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 tsp smoked paprika
07 - ¼ tsp ground black pepper
08 - ¼ tsp salt

→ Coating

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

→ Frying

14 - 2 cups vegetable oil

# Directions:

01 - Heat vegetable oil in a deep pot to 350°F. Line a tray with paper towels for draining.
02 - Slice each jalapeño lengthwise while wearing gloves. Remove seeds and membranes for milder heat or retain some for extra spice.
03 - Combine cream cheese, grated cheddar, chopped spring onion, minced garlic, smoked paprika, black pepper, and salt. Mix until smooth.
04 - Fill each jalapeño half generously with the cheese mixture, smoothing the top.
05 - Arrange three bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs blended with cayenne pepper.
06 - Dredge stuffed jalapeños in flour, dip into the egg mixture, then coat thoroughly with the breadcrumb mixture.
07 - Fry the coated jalapeños in batches for 2 to 3 minutes, turning until golden brown and crispy. Drain on paper towels.
08 - Allow poppers to cool slightly before serving.

# Expert Advice:

01 -
  • The filling stays perfectly creamy while the outside turns shatteringly crisp, creating an addictive texture that keeps you reaching for more.
  • You can control the heat level by deciding how many seeds to leave in, so nobody's uncomfortable but everyone gets that satisfying kick.
  • They disappear fastest at any gathering, which means you've basically just become the person who brings the dish everyone talks about.
02 -
  • Oil temperature is non-negotiable—too cool and your poppers become oil-logged sponges, too hot and they brown while the cheese inside stays cold.
  • Removing most of the seeds and white membrane makes the dish accessible to more people without sacrificing flavor, since the pepper itself carries plenty of spice.
  • The cheese mixture needs to be cold or at least cool when you bread it, or the heat will cause it to melt into the breadcrumbs and create a sloppy coating.
03 -
  • Prepare your filling and fill the peppers up to 4 hours ahead, keeping them covered in the fridge—breading them just before frying ensures the crispest crust.
  • If you notice the oil temperature dropping during cooking, remove the poppers and wait 2–3 minutes for it to come back up; this single habit transforms them from okay to exceptional.

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