Jalapeño Poppers Recipe

Jalapeños: Fresh green peppers that add a spicy kick to the dish.

Cream cheese: Softened to mix easily and provide a creamy texture.

Cheddar cheese: Shredded to blend with the cream cheese for a rich, cheesy filling.

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

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

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

Butter: Melted to help the breadcrumbs adhere and brown nicely.

When preparing jalapeños, wear gloves to avoid irritation from the capsaicin. To ensure even cooking, arrange the jalapeño halves cut side up on the baking sheet. For a creamier filling, let the cream cheese sit at room temperature for about 30 minutes before mixing. When applying the panko breadcrumbs, press gently to ensure they adhere well to the cheese mixture. If you prefer a spicier kick, leave some of the jalapeño seeds in the halves.

• jalapeños - Substitute with mini bell peppers: Mini bell peppers provide a milder heat and a similar crunchy texture, making them a good alternative for those who prefer less spice.

• cream cheese - Substitute with goat cheese: Goat cheese offers a tangy flavor and creamy texture, which can add a unique twist to the poppers.

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

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

• onion powder - Substitute with finely chopped green onions: Green onions add a fresh and slightly pungent flavor that can enhance the overall taste of the poppers.

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

• melted butter - Substitute with olive oil: Olive oil provides a healthier fat option and can help the breadcrumbs adhere to the poppers.

• Allow the jalapeño poppers to cool completely after baking. This ensures they maintain their texture and flavor during storage.

• Place the cooled jalapeño poppers in an airtight container. If you need to stack them, separate each layer with parchment paper to prevent sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crispy.

• For longer storage, freeze the jalapeño poppers. Arrange them in a single layer on a baking sheet and place in the freezer until fully frozen, about 1-2 hours.

• Once frozen, transfer the jalapeño poppers to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

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

• Avoid microwaving the jalapeño poppers as it can make the breadcrumb topping soggy. Always opt for oven reheating to maintain the best texture.

• 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. Cover them loosely with aluminum foil to prevent the panko breadcrumbs from burning.
  4. Bake for 10-15 minutes, or until the cheese filling is heated through and the tops are crispy again.
  5. Remove the foil for the last 2-3 minutes of baking if you want extra crispiness.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the jalapeño poppers in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure they are not overcooking.
  4. Remove when the cheese is melty and the tops are golden.

• Microwave Method:

  1. Place the jalapeño poppers on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or another plate to prevent splattering.
  3. Microwave on medium power for 1-2 minutes, checking after the first minute.
  4. Continue heating in 30-second intervals until the cheese is warm and gooey.

• Skillet Method:

  1. Heat 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 cook for 5-7 minutes, or until the cheese is heated through.
  5. Remove the lid for the last 1-2 minutes to crisp up the panko breadcrumbs.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the jalapeño poppers on the toaster oven tray.
  3. Heat for 10-12 minutes, or until the cheese is bubbly and the tops are crispy.
  4. For extra crispiness, use the broil setting for the last 2-3 minutes, keeping a close eye to avoid burning.

• Oven: Preheat to 400°F (200°C) for baking the jalapeño poppers until they are golden and crispy.

• Mixing bowl: Combine the cream cheese, cheddar cheese, garlic powder, and onion powder to create the filling for the jalapeños.

• Spoon: Fill each jalapeño half with the cheese mixture.

• Separate bowl: Mix the panko breadcrumbs with the melted butter to create the topping.

• Baking sheet: Place the filled jalapeños on this for baking.

• Measuring spoons: Measure out the garlic powder, onion powder, and melted butter accurately.

• Knife: Halve and seed the jalapeños.

• Cutting board: Provide a safe surface for halving and seeding the jalapeños.

Prepare the filling: Mix the cream cheese, cheddar cheese, garlic powder, and onion powder in advance and store it in the fridge.

Pre-cut jalapeños: Halve and seed the jalapeños ahead of time to save prep work on the day of cooking.

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

Pre-mix breadcrumbs: Combine the panko breadcrumbs and melted butter beforehand and store in an airtight container.

Line the baking sheet: Use parchment paper on the baking sheet for easy cleanup.