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Crispy, cheesy, and perfectly spicy! These homemade jalapeño poppers are stuffed with a rich cream cheese and cheddar filling, coated in crunchy panko breadcrumbs, and fried to a perfect golden brown. They are the ultimate crowd-pleasing appetizer for any party or game day.
For 4 servings
Prepare the Jalapeños
Make the Cheese Filling
Stuff and Chill the Poppers
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Crispy, cheesy, and perfectly spicy! These homemade jalapeño poppers are stuffed with a rich cream cheese and cheddar filling, coated in crunchy panko breadcrumbs, and fried to a perfect golden brown. They are the ultimate crowd-pleasing appetizer for any party or game day.
This american recipe takes 35 minutes to prepare and yields 4 servings. At 760.91 calories per serving with 17.82g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Set Up Breading Station
Bread the Poppers
Fry the Jalapeño Poppers
Drain and Serve
Enhance the filling by mixing in 1/4 cup of cooked, crumbled bacon, chorizo, or shredded chicken for a meatier popper.
Forgo the breading. After stuffing the jalapeños, wrap each half with a slice of thin-cut bacon, secure with a toothpick, and bake at 400°F (200°C) for 20-25 minutes until the bacon is crispy.
Swap out the cheddar for other cheeses like Monterey Jack, pepper jack for extra spice, or a smoked gouda for a smoky flavor.
Instead of deep-frying, bake the breaded poppers at 400°F (200°C) for 15-20 minutes or cook them in an air fryer at 375°F (190°C) for 8-10 minutes until golden and crispy. Be sure to spray them with a little oil first.
Jalapeños are rich in capsaicin, the compound that gives them their heat. Studies suggest that capsaicin can provide a temporary boost to metabolism and may have anti-inflammatory properties.
A single jalapeño pepper contains a significant amount of Vitamin C, an essential antioxidant that supports the immune system and skin health.
The cream cheese and cheddar cheese filling provides a good source of calcium, which is vital for maintaining strong bones and teeth.
The heat is concentrated in the seeds and the white pith (membranes). To reduce spiciness, be very thorough when scraping these out. You can also blanch the jalapeño halves in boiling water for 1 minute and then plunge them into ice water before stuffing to further mellow the heat.
Yes! You can prepare and bread the poppers up to 24 hours in advance. Store them in a single layer in an airtight container in the refrigerator. You can also freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding a couple of extra minutes to the cooking time.
Absolutely. For baking, preheat your oven to 400°F (200°C). Place the breaded poppers on a wire rack set on a baking sheet and spray them lightly with cooking oil. Bake for 15-20 minutes. For an air fryer, preheat to 375°F (190°C), spray with oil, and cook for 8-10 minutes, flipping halfway through.
This usually happens if the poppers were overfilled or if the filling wasn't cold enough. Chilling or briefly freezing the stuffed poppers for 15-20 minutes before breading and frying helps the filling solidify, preventing it from melting and leaking out too quickly in the hot oil.
Jalapeño poppers are typically considered an indulgent appetizer, as they are high in fat and sodium from the cheese and deep-frying process. However, jalapeños themselves contain vitamins and capsaicin. Enjoying them in moderation is key. Baking or air-frying can significantly reduce the overall fat content.
A typical serving of three fried jalapeño poppers contains approximately 350-450 calories, depending on the exact size of the peppers and the amount of oil absorbed. This can vary based on ingredients and cooking method.