Cream Cheese Stuffed Jalapeño Poppers
Jalapeños stuffed with a creamy, tangy cream cheese filling, battered, fried to golden perfection, and served with our homemade sour cream dip. These spicy, crunchy bites are an irresistible appetizer or game-day snack, balancing heat with cool, rich creaminess—vegetarian and customizable for spice level.
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Equipment
Ingredients
- 12 medium fresh jalapeño peppers washed; about 6-8 inches long; wear gloves when handling to avoid skin irritation
- 8 oz cream cheese softened at room temperature; full-fat for best creaminess
- 1/2 cup shredded cheddar cheese sharp variety for extra flavor
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt or to taste
- 1 tsp fresh lime juice optional, for tang
- 1 cup all-purpose flour for dredging
- 2 large eggs beaten
- 1 cup panko breadcrumbs or regular breadcrumbs; seasoned if preferred
- 1/2 tsp smoked paprika optional, for the breadcrumb mix
- 1/4 tsp black pepper for the breadcrumb mix
- 2 cups vegetable oil or enough for 2 inches deep frying
- 1 cup sour cream full-fat; for homemade dip
- 1 tbsp fresh chives finely chopped; for dip
- 1/2 tsp garlic powder for dip
- 1/4 tsp salt for dip
- 1 tsp lime juice for dip
Instructions
- Prepare the Jalapeños: Wearing gloves, slice each jalapeño lengthwise in half. Use a spoon to carefully scoop out the seeds and membranes (for milder heat; leave some for extra spice). Rinse under cool water and pat dry. Set aside on a plate.
- Make the Filling: In a small mixing bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and lime juice. Mix until smooth and well blended. Taste and adjust seasoning. Transfer to a piping bag or use a spoon for stuffing.
- Stuff the Peppers: Pipe or spoon about 1-2 teaspoons of the cheese filling into each jalapeño half, pressing gently to fill without overstuffing. Place stuffed peppers on a tray and chill in the fridge for 15 minutes to firm up the filling.
- Set Up Breading Station: Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with smoked paprika and black pepper. Dredge each stuffed jalapeño in flour (shake off excess), dip in egg, then coat evenly in breadcrumbs. Place breaded poppers back on the tray.
- Heat the Oil: In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C) over medium-high heat. Use a thermometer to monitor temperature. Fry in batches: add 4-6 poppers without crowding, cooking for 2-3 minutes per side until golden brown and crispy. Adjust heat as needed to maintain temperature.
- Drain and Cool: Use a slotted spoon or tongs to transfer fried poppers to a paper towel-lined plate. Sprinkle lightly with salt while hot. Let cool for 2-3 minutes before serving.
- Make the Homemade Sour Cream Dip: In a small bowl, stir together sour cream, chopped chives, garlic powder, salt, and lime juice until smooth. Taste and adjust. Chill until ready to serve.
- Serve: Arrange warm poppers on a platter with the sour cream dip on the side. Garnish with extra chives or lime wedges if desired. Enjoy immediately for maximum crunch!
Notes
🔹 Spice Control: Remove all seeds and membranes for mild poppers; for intense heat, leave them in or add cayenne to the filling.
🔹 Breading Tip: Double-dip in egg and breadcrumbs for extra crunch. Press breadcrumbs firmly to adhere.
🔹 Oil Safety: Never leave hot oil unattended; fry in small batches to avoid temperature drops. Dispose of used oil properly by cooling and straining.
🔹 Baked Alternative: For a healthier version, preheat oven to 425°F (220°C), place on a parchment-lined baking sheet, spray with oil, and bake 15-20 minutes, flipping halfway.
🔹 Make-Ahead: Stuff and bread poppers up to 8 hours ahead; refrigerate covered. Fry just before serving. Dip keeps in fridge for 2 days.
🔹 Variations: Add cooked bacon bits to filling for smoky flavor, or wrap in bacon before breading for bacon-wrapped poppers.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 8gFat: 26gSaturated Fat: 10gCholesterol: 85mgSodium: 480mgPotassium: 220mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 40mgCalcium: 12mgIron: 8mg
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