Spicy Jalapeno Poppers Cream Cheese (Printer-friendly)

Golden jalapeños filled with creamy cheese and a touch of spice, ideal for parties or snacking.

# 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 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 Prepare:

01 - Heat vegetable oil in a deep pot to 350°F. Line a tray with paper towels for draining.
02 - Using gloves, slice jalapeños lengthwise and remove seeds and membranes for milder heat or retain for more spice.
03 - Combine 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 evenly.
05 - Arrange three bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs blended with cayenne pepper.
06 - Dredge each stuffed pepper in flour, dip into egg mixture, then thoroughly coat with breadcrumb mixture.
07 - Fry poppers in batches for 2 to 3 minutes, turning occasionally until golden brown and crisp. Drain on paper towels.
08 - Let poppers cool slightly before serving to enhance texture and flavor.

# Expert Advice:

01 -
  • They're ready in under an hour, which means you can make them the same day people are coming over.
  • That perfect contrast of crispy exterior and creamy, slightly spicy inside is honestly addictive.
  • Even if you're nervous about frying, these are forgiving enough to build your confidence.
02 -
  • Oil temperature is everything—too cool and they'll be soggy and grease-soaked, too hot and the outside burns before the cheese inside melts. Use a thermometer if you have one.
  • Don't skip the gloves when handling raw jalapeños, and whatever you do, don't touch your face afterward—the oils linger.
  • If the cheese filling isn't smooth and creamy before you stuff the peppers, the whole thing falls apart; take the time to get it right.
03 -
  • Make the filling a few hours ahead and refrigerate it—the flavors get friendlier with time, and cold filling is easier to handle.
  • If you're cooking for a crowd, you can bread all the peppers in advance and refrigerate them until you're ready to fry, which means you don't have to coordinate everything at once.

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