Description
Crispy jalapeño poppers filled with a creamy cheese mixture and coated for the perfect crunch.
Ingredients
Scale
- 12 large jalapeños
- 225 g (8 oz) cream cheese
- 100 g (1 cup) sharp cheddar, finely grated
- 1 clove garlic, minced
- 1 tbsp (15 ml) lime juice
- 1 tsp kosher salt
- ¼ tsp black pepper
- 100 g (4 oz) cooked bacon, chopped (optional)
- 120 g (1 cup) all-purpose flour
- 2 large eggs, beaten
- 180 g (2 cups) panko breadcrumbs
- Neutral oil for frying
Instructions
- Slice the jalapeños in half lengthwise, remove the seeds and membranes, and pat dry.
- In a bowl, blend cream cheese, cheddar, garlic, lime juice, salt, and pepper until smooth. Fold in bacon if using.
- Fill each pepper half with 1–2 tbsp of the cheese mixture.
- Set up a dredging station with flour, beaten eggs, and panko.
- Coat stuffed peppers in flour, dip in egg, then press into panko.
- Fry in oil at 180°C (350°F) for 2-3 minutes per side until golden brown. Drain and serve.
Notes
Chilling breaded poppers for 15 minutes before cooking helps the coating set.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg