Ingredients:

  • 12-15 large jalapeño peppers, halved lengthwise and seeds removed
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup cooked and crumbled bacon (about 3 slices)
  • 2 tbsp finely chopped green onions
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Vegetable oil, for frying (if frying)

Instructions:

  1. Halve jalapeños, remove seeds and membranes (WEAR GLOVES). Rub lightly with olive oil.
  2. Combine softened cream cheese, cheddar, Monterey Jack, bacon, green onions, garlic powder, onion powder, and pepper in a bowl. Mix well.
  3. Fill each jalapeño half with the cheese mixture.
  4. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs seasoned with smoked paprika, garlic powder, salt, and pepper.
  5. Dip each stuffed jalapeño in flour, then egg, then panko breadcrumbs, ensuring they are fully coated.
  6. Place breaded poppers on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes. This helps the breading adhere.
  7. Bake (or Fry) the Poppers: Baking: Preheat oven to 400°F (200°C). Bake for 15-20 minutes, or until golden brown and the filling is melted and bubbly. Frying: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry poppers in batches for 2-3 minutes per side, or until golden brown.
  8. Remove poppers from oil with a slotted spoon and drain on a wire rack lined with paper towels. Serve immediately. This is a great jalapeno popper recipe.