Crispy, spicy, and cheesy, these Cheese-Stuffed Jalapeño Poppers are the ultimate street food-inspired treat for dinner. Fresh jalapeños are stuffed with a creamy cheese filling, coated in a crunchy breadcrumb crust, and fried to golden perfection. Perfect for sharing, they bring bold flavors and a fun, festive vibe to any meal.
Why You’ll Love This Recipe
These Cheese-Stuffed Jalapeño Poppers are a crowd-pleaser, combining the fiery kick of jalapeños with a rich, gooey cheese center that melts in your mouth. The contrast of the crunchy, golden coating and the creamy filling creates an irresistible texture. They’re easy to make, customizable, and perfect for game nights, parties, or a fun dinner twist. Whether you’re a spice lover or just craving something indulgent, these poppers deliver bold flavors in every bite. Plus, they’re quick to prepare, making them ideal for busy evenings when you want something delicious without spending hours in the kitchen.
Recipe Tips and Tricks
- Wear Gloves: When handling jalapeños, wear gloves to avoid skin irritation from the spicy oils.
- Seed Removal: Use a spoon to scoop out seeds and membranes for milder poppers or leave some for extra heat.
- Even Coating: Dip the stuffed jalapeños in batter and breadcrumbs carefully to ensure an even, crispy crust.
- Oil Temperature: Maintain oil at 350°F (175°C) for perfect frying—too low, and they’ll be greasy; too high, and they’ll burn.
- Double Coating: For extra crunch, dip the poppers in batter and breadcrumbs twice before frying.
- Drain Well: Place fried poppers on a wire rack or paper towels to remove excess oil.
- Serve Immediately: Poppers are best enjoyed hot and crispy for maximum flavor and texture.
Cheese-Stuffed Jalapeño Poppers Street Food
Spicy jalapeños stuffed with creamy cheese, coated in crispy breadcrumbs, and fried to golden perfection for a delicious dinner.
Ingredients
- 12-16 fresh jalapeños (medium-sized)
- 8 oz (225g) cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 tsp salt
- Vegetable oil (for frying)
Instructions
- Prepare the Jalapeños: Wear gloves and slice jalapeños lengthwise, removing seeds and membranes with a spoon for milder flavor. Set aside.
- Make the Filling: In a bowl, mix softened cream cheese, shredded cheddar, garlic powder, and smoked paprika until smooth and well-combined.
- Stuff the Peppers: Spoon or pipe the cheese mixture into each jalapeño half, filling generously but not overflowing. Press gently to secure.
- Set Up Breading Station: Place flour in one bowl, beat eggs with a splash of water in another, and spread panko breadcrumbs in a third.
- Coat the Poppers: Dip each stuffed jalapeño in flour, then egg wash, and finally coat evenly with panko breadcrumbs. Press lightly to adhere.
- Double-Coat (Optional): For extra crunch, repeat the egg wash and breadcrumb coating for a thicker crust.
- Heat the Oil: In a deep skillet, heat 1-2 inches of vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- Fry the Poppers: Fry poppers in batches, 2-3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
- Drain and Cool: Transfer fried poppers to a wire rack or paper towels to drain excess oil. Let cool slightly.
- Serve Hot: Plate the poppers and serve immediately with ranch, sour cream, or salsa for dipping. Enjoy the spicy, cheesy goodness!
Notes
- Adjust spice levels by leaving some jalapeño seeds for extra heat or removing them entirely for a milder bite.
- Ensure oil stays at a consistent temperature to avoid soggy or burnt poppers.
- For a party, double the recipe and keep warm in a low oven (200°F/95°C) until serving.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 765Total Fat 46gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 17gCholesterol 205mgSodium 1258mgCarbohydrates 51gFiber 4gSugar 5gProtein 37g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Jalapeños: Choose fresh, firm jalapeños, about 3-4 inches long, for easy stuffing and consistent heat. Larger ones are easier to handle but may be spicier.
- Cream Cheese: Full-fat cream cheese provides the creamiest texture, but low-fat works for a lighter option. Soften it for easier mixing.
- Cheddar Cheese: Sharp cheddar adds bold flavor; shred it fresh for better melting and taste.
- Breadcrumbs: Panko breadcrumbs create a crispier coating, but regular breadcrumbs work in a pinch.
- Eggs: These help the coating stick; use large eggs for consistent batter.
- Flour: All-purpose flour is ideal for the batter base, ensuring the breadcrumbs adhere properly.
- Spices: Paprika and garlic powder enhance the filling’s flavor—use smoked paprika for a deeper, smoky taste.
Variations and Substitutions
- Cheese Options: Swap cheddar for Monterey Jack, mozzarella, or pepper jack for different flavor profiles. Goat cheese adds a tangy twist.
- Bacon Add-In: Mix crumbled bacon into the cheese filling for a smoky, savory upgrade.
- Baked Version: For a healthier option, bake poppers at 400°F (200°C) for 15-20 minutes until golden, instead of frying.
- Gluten-Free: Use gluten-free flour and breadcrumbs for a celiac-friendly version.
- Vegan: Substitute cream cheese with vegan cream cheese and use a plant-based milk-egg wash alternative.
- Spice Level: Adjust heat by leaving more seeds for spicier poppers or using milder peppers like mini bell peppers.
- Coating Twist: Try crushed cornflakes or tortilla chips instead of breadcrumbs for a unique crunch.
Storage Options
- Refrigerator: Store cooked poppers in an airtight container for up to 3 days. Reheat in an oven at 350°F (175°C) for 5-7 minutes to restore crispiness.
- Freezer: Freeze unbaked, stuffed poppers on a tray, then transfer to a freezer bag for up to 2 months. Fry or bake from frozen, adding 2-3 minutes to cooking time.
- Make-Ahead: Prepare the filling and stuff jalapeños a day ahead, then refrigerate until ready to coat and fry.
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