Jalapeño Poppers

Instructions

1. 1

   Prepare the Jalapeños

   • Wear disposable gloves to protect your hands from the pepper oils. Slice each jalapeño in half lengthwise.
   • Use a small spoon or melon baller to carefully scrape out all the seeds and white membranes. The more membrane you remove, the milder the popper will be.
   • Set the cleaned jalapeño halves aside.
2. 2

   Make the Cheese Filling

   • In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, finely chopped green onions, garlic powder, onion powder, salt, and black pepper.
   • Mix with a spatula or fork until the mixture is smooth and well combined.
3. 3

   Stuff and Chill the Poppers

   • Spoon the cheese mixture evenly into each jalapeño half, creating a slightly mounded top.
   • Place the stuffed jalapeños on a baking sheet or plate and transfer to the freezer for 15-20 minutes. This crucial step helps the filling set and prevents it from leaking during frying.
4. 4

   Set Up Breading Station

   • Arrange three shallow dishes. Place the all-purpose flour in the first dish.
   • In the second dish, whisk the eggs and milk together until smooth.
   • In the third dish, place the panko breadcrumbs.
5. 5

   Bread the Poppers

   • Remove the chilled poppers from the freezer. Working one at a time, dredge a stuffed jalapeño in flour, tapping off the excess.
   • Next, dip it completely into the egg mixture, allowing any excess to drip off.
   • Finally, press the popper firmly into the panko breadcrumbs, ensuring it's fully coated on all sides. Place the breaded popper on a clean plate and repeat with the rest.
6. 6

   Fry the Jalapeño Poppers

   • In a large, heavy-bottomed pot or Dutch oven, heat about 2 inches of vegetable oil over medium-high heat to 350°F (175°C). Use a kitchen thermometer for accuracy.
   • Carefully place 4-5 poppers into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until they are deep golden brown and crispy.
   • Use a slotted spoon or spider strainer to remove the poppers from the oil.
7. 7

   Drain and Serve

   • Transfer the fried poppers to a wire rack to drain excess oil. This keeps them crispy.
   • Sprinkle with a tiny pinch of salt while they are still hot.
   • Let them cool for at least 5 minutes before serving, as the filling will be extremely hot. Serve warm with ranch or blue cheese dressing for dipping.