American
Jalapeño Poppers
Halved jalapeños hold a tangy cheddar–cream cheese filling beneath a crisp panko shell, giving each hot popper a clean balance of chile, dairy, and crunch.
8 servings · 30 minutes prep · 15 minutes cook
Ingredients
Peppers and Filling
- 10 medium jalapeños, halved lengthwise; seeds and pale membranes removed
- 6 ounces full-fat cream cheese, softened
- 2 ounces sharp cheddar, finely grated
- 2 tablespoons thinly sliced scallions
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon Diamond Crystal kosher salt, divided
Crisp Coating
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 2 quarts neutral oil, for frying, amount depends on pot dimensions
Directions
Fill and Chill
- Wearing gloves, prepare the jalapeños. Stir the cream cheese, cheddar, scallions, granulated garlic, and half of the kosher salt until evenly combined.
- Pack about 2 1/2 teaspoons filling level with each pepper rim; exposed mounds leak more readily. Arrange cut side up and chill for 20 minutes until the filling feels firm.
Bread the Poppers
- Place the flour in one dish and the beaten eggs in another. Combine the panko, paprika, black pepper, and remaining salt in a third.
- Coat each filled pepper in flour, then egg, then panko, pressing crumbs around the seam and ends. Set on a rack and refrigerate for 15 minutes so the coating adheres.
Fry and Serve
- Set a dry, heavy 5- to 6-quart pot on a stable burner and keep a fitted metal lid within reach. Pour in the neutral oil, keeping it no more than halfway up the pot, and heat to 350°F / 175°C. Never use water on an oil fire; turn off the heat and cover the pot with the lid if it is safe to do so. Fry 4 poppers at a time for 2 to 3 minutes, turning once, until deep golden and the pepper is just tender. Return the oil to temperature between batches.
- Lift onto a wire rack, filling side up. Rest for 2 minutes, then serve while crisp and hot but no longer dangerously molten.
