Jalapeño Poppers Recipe

Jalapeño peppers: Fresh, spicy peppers that are halved and seeded to create a vessel for the filling.

Cream cheese: Softened to mix easily with the other cheeses and provide a creamy texture.

Cheddar cheese: Shredded to blend with the cream cheese, adding a sharp, tangy flavor.

Garlic powder: Adds a subtle garlic flavor to the cheese mixture.

Onion powder: Enhances the flavor with a hint of onion.

Panko breadcrumbs: Japanese-style breadcrumbs that create a light, crispy topping.

Butter: Melted to help the breadcrumbs adhere to the jalapeños and to add richness.

When preparing jalapeño peppers, it's crucial to remove all the seeds and membranes to control the heat level. Use a small spoon or a paring knife to carefully scrape out the insides. This not only reduces the spiciness but also creates more space for the cheese mixture. Additionally, to ensure the panko breadcrumbs adhere well, press them gently but firmly onto the filled jalapeños before baking. This will help achieve a perfectly crispy topping.

• jalapeño peppers - Substitute with poblano peppers: Poblano peppers are milder and larger, making them easier to stuff and less spicy for those who prefer a milder heat.

• jalapeño peppers - Substitute with banana peppers: Banana peppers have a similar texture but are much milder, suitable for those who want to avoid the heat.

• cream cheese - Substitute with goat cheese: Goat cheese provides a tangy flavor and creamy texture, offering a different but delicious twist.

• cream cheese - Substitute with ricotta cheese: Ricotta is lighter and less tangy, providing a milder creamy filling.

• shredded cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the peppers.

• shredded cheddar cheese - Substitute with pepper jack cheese: Pepper Jack adds an extra kick of spice and melts beautifully.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more intense and aromatic flavor.

• garlic powder - Substitute with shallot powder: Shallot powder offers a milder, sweeter flavor compared to garlic.

• onion powder - Substitute with finely chopped green onions: Green onions add a fresh, mild onion flavor and a bit of color.

• onion powder - Substitute with shallot powder: Shallot powder provides a sweeter and more delicate onion flavor.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be a gluten-free option.

• panko breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a buttery flavor and similar crunch.

• melted butter - Substitute with olive oil: Olive oil is a healthier fat option and adds a slight fruity flavor.

• melted butter - Substitute with melted coconut oil: Coconut oil provides a subtle sweetness and is a good dairy-free alternative.

• To store your jalapeño poppers in the refrigerator, first allow them to cool completely. Place them in an airtight container, separating layers with parchment paper to prevent sticking. They will stay fresh for up to 3 days.

• For longer storage, freezing is an excellent option. Arrange the cooled jalapeño poppers on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze them for about 1-2 hours or until they are solid.

• Once frozen, transfer the jalapeño poppers to a freezer-safe bag or container. Label with the date and store them for up to 3 months. This method prevents them from sticking together and allows you to grab just the amount you need.

• When ready to enjoy, preheat your oven to 375°F (190°C). Place the frozen jalapeño poppers on a baking sheet and bake for 20-25 minutes, or until they are heated through and the tops are crispy.

• If you prefer using an air fryer, preheat it to 375°F (190°C). Arrange the frozen jalapeño poppers in a single layer and cook for 10-15 minutes, shaking the basket halfway through to ensure even cooking.

• For reheating refrigerated jalapeño poppers, preheat your oven to 350°F (175°C). Place them on a baking sheet and bake for 10-15 minutes until they are warmed through and the tops are crispy.

• Alternatively, you can reheat them in an air fryer at 350°F (175°C) for about 5-7 minutes, checking halfway to ensure they do not overcook.

• Avoid microwaving as it can make the panko breadcrumbs soggy and the jalapeño poppers lose their delightful crunch.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover jalapeño poppers on a baking sheet lined with parchment paper.
  3. Bake for about 10-15 minutes, or until the cheese is bubbly and the panko breadcrumbs are crispy again.
  4. Let them cool for a couple of minutes before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Arrange the jalapeño poppers in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, checking halfway through to ensure they don't overcook.
  4. Allow them to cool slightly before enjoying.

• Microwave Method:

  1. Place the jalapeño poppers on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or another plate to avoid splattering.
  3. Microwave on medium power for 1-2 minutes, checking at 30-second intervals to ensure they heat evenly.
  4. Let them sit for a minute before serving, as the cheese can be very hot.

• Skillet Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the jalapeño poppers in the skillet, cheese side up.
  4. Cover the skillet with a lid and heat for about 5-7 minutes, or until the cheese is melted and the panko breadcrumbs are crispy.
  5. Remove from the skillet and let cool for a minute before serving.

• Oven: Used to bake the jalapeño poppers at a consistent temperature of 400°F (200°C).

• Mixing bowl: Essential for combining the cream cheese, cheddar cheese, garlic powder, and onion powder.

• Spoon: Handy for filling each jalapeño half with the cheese mixture.

• Baking sheet: Provides a flat surface to place the filled jalapeños for baking.

• Knife: Necessary for halving and seeding the jalapeño peppers.

• Cutting board: A safe surface to cut and prepare the jalapeño peppers.

• Small bowl: Used to mix the panko breadcrumbs with the melted butter.

• Measuring spoons: Ensure accurate measurement of garlic powder and onion powder.

• Measuring cup: Used to measure the shredded cheddar cheese and panko breadcrumbs.

• Spatula: Useful for pressing the breadcrumb mixture onto the top of each filled jalapeño.

• Cooling rack: Allows the jalapeño poppers to cool evenly after baking.

Prepare the filling ahead: Mix the cream cheese, cheddar cheese, garlic powder, and onion powder the night before to save time on the day of cooking.

Use a piping bag: Fill a piping bag with the cheese mixture to quickly and neatly fill the jalapeño halves.

Pre-toast breadcrumbs: Toast the panko breadcrumbs in a pan with melted butter beforehand to cut down on baking time.

Line the baking sheet: Use parchment paper or a silicone mat to make cleanup faster and easier.