Spicy Jalapeno Poppers Cream Cheese (Printable)

Crispy baked jalapenos stuffed with tangy cream cheese and cheddar with a smoky, spicy touch.

# What You Need:

→ Fresh Produce

01 - 8 large jalapeno peppers

→ Cheese Filling

02 - 7 oz cream cheese, softened
03 - 3.5 oz shredded cheddar cheese
04 - 2 tbsp chopped fresh chives
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp smoked paprika
08 - 1/4 tsp salt
09 - 1/4 tsp black pepper

→ Breading

10 - 2 large eggs
11 - 1 cup panko breadcrumbs
12 - 1/4 cup all-purpose flour

→ Optional

13 - Cooking spray or a small amount of oil for baking

# How To Make It:

01 - Preheat the oven to 400°F and prepare a baking sheet by lining it with parchment paper or lightly greasing.
02 - Slice jalapenos in half lengthwise and carefully remove seeds and membranes, using gloves for safety.
03 - Combine cream cheese, cheddar cheese, chives, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl until smooth.
04 - Generously fill each jalapeno half with the cheese mixture.
05 - Place flour in one shallow bowl, beat eggs in a second bowl, and put panko breadcrumbs in a third bowl.
06 - Dredge each stuffed jalapeno first in flour, then dip into beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
07 - Arrange poppers on the baking sheet, lightly spray or drizzle with oil for extra crispiness, and bake for 18 to 20 minutes until golden and bubbly.
08 - Allow poppers to cool for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The creaminess cools the heat just enough to keep you reaching for more.
  • They come out of the oven crispy on the outside, molten and cheesy inside.
  • Everyone assumes they're complicated, but they're easier than they look.
02 -
  • Removing all the seeds tames the heat, but leaving a few makes them thrillingly spicy.
  • Softened cream cheese is key—if it's too cold, the filling will be lumpy and hard to spread.
  • Don't skip the light oil spray, or the breadcrumbs won't crisp up properly.
03 -
  • Wear gloves when handling jalapenos, or you'll regret it the moment you touch your face.
  • Press the panko gently but firmly so it sticks, or you'll lose coating in the oven.
  • Let them cool for a few minutes before serving, or the molten cheese will burn your mouth.

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