Ingredients:

  • 12 large jalapeno peppers, halved lengthwise and seeds/membranes removed (US: ~4oz, Metric: ~115g)
  • 8 ounces cream cheese, softened (US: ~225g, Metric: ~230g)
  • 4 ounces sharp cheddar cheese, shredded (US: ~115g, Metric: ~115g)
  • 2 ounces Monterey Jack cheese, shredded (US: ~55g, Metric: ~60g)
  • 2 tablespoons finely chopped green onions (scallions) (US: ~2 tbsp, Metric: ~30ml)
  • 1 teaspoon garlic powder (US: ~1 tsp, Metric: ~5ml)
  • ½ teaspoon onion powder (US: ~0.5 tsp, Metric: ~2.5ml)
  • ¼ teaspoon black pepper (US: ~0.25 tsp, Metric: ~1.25ml)
  • ½ cup all-purpose flour (US: ~60g, Metric: ~60g)
  • 2 large eggs, beaten (US: ~2 large, Metric: ~100g)
  • 1 cup panko breadcrumbs (US: ~85g, Metric: ~90g)
  • 1 teaspoon paprika (US: ~1 tsp, Metric: ~5ml)
  • ½ teaspoon garlic powder (US: ~0.5 tsp, Metric: ~2.5ml)
  • Vegetable oil, for frying (about 3 cups)

Instructions:

  1. Halve the jalapenos lengthwise and carefully remove the seeds and membranes. Use gloves if you're sensitive to chili peppers.
  2. In a medium bowl, combine the softened cream cheese, cheddar cheese, Monterey Jack cheese, green onions, garlic powder, onion powder, and black pepper. Mix well until thoroughly combined.
  3. Spoon or pipe the cheese mixture into the jalapeno halves, filling them generously.
  4. Place the filled jalapenos on a baking sheet and chill in the refrigerator for at least 15 minutes. This helps the cheese firm up and prevents it from melting out during frying.
  5. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs, paprika, garlic powder, salt and pepper.
  6. Dip each jalapeno popper first in the flour, then in the egg, and finally in the panko breadcrumbs, making sure to coat them evenly.
  7. Pour the vegetable oil into a deep frying pan or pot and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accurate temperature.
  8. Carefully add the breaded jalapeno poppers to the hot oil in batches, being careful not to overcrowd the pan.
  9. Fry for 2-3 minutes per side, or until golden brown and crispy.
  10. Remove the fried jalapeno poppers with a slotted spoon or spider and place them on a paper towel-lined plate to drain excess oil. Serve immediately. Now you know how to make jalapeno poppers!