Best Ever Jalapeño Poppers Recipe

Fantastic recipe, Heather! Thank you so much. I followed your method of blanching the peppers in almost boiling water for 2 minutes and then cooling them before filling. The peppers turned out just perfect - not too crunchy, not too soft. I took the extra step of cooking my bacon before adding it to the cheese mixture, and next time I'll definitely add more bacon. After seeding the peppers, I found that they weren't very spicy, so I plan to use Jalapeno cheese with the cream cheese for a little kick next time. Sprinkling them with salt after frying was a great touch. My husband couldn't resist and wanted to devour the whole batch immediately. I'm hoping they freeze well as I'd love to bring them along to an RV rally. Thanks a million for sharing such a wonderful recipe!

I've noticed a lot of negative feedback regarding the lack of spiciness in the peppers. However, it's important to note that supermarket Jalapeños are generally not very spicy. To enhance the heat, I recommend growing your own peppers, such as Biker Billy Hybrids. In terms of the filling, using fresh cooked bacon, flavorful sausage, and sharp cheeses like cheddar and parmesan can greatly improve the taste. Adding spices like chili powder to the breading mix can also level up the overall flavor. Don't hesitate to experiment with different ingredients to suit your personal taste preferences. Lastly, blanching the peppers before frying them can result in a softer texture.

Rewritten review: These poppers were absolutely delicious! After reading several reviews, I made some adjustments to the recipe. I decided to roast the jalapenos whole in the oven for 25 minutes at 400°F. Once roasted, I removed the seeds, chopped the pulp, and mixed it with the cream cheese and cheddar for an added kick of heat and flavor. I used 16 ounces of cream cheese instead of 12 to make a larger batch. To enhance the cheese mixture, I incorporated salt, garlic powder, and onion powder. For the breadcrumbs, I seasoned them with salt, pepper, cayenne, garlic powder, onion powder, and Italian herbs. I double-coated the poppers by dipping them back into the breadcrumbs as suggested. I substituted oat milk for eggs this time, but I plan to use eggs next time for better batter adherence. I suggest using a cooking thermometer to regulate the oil temperature for optimal results. If the oil is too hot, it can affect the flavor, while if it's too cool, the batter may not stick evenly. I will definitely use a thermometer in my next batch to ensure all the poppers come out consistent. Despite the adjustments, the poppers turned out fantastic! My family absolutely loved them and devoured them with high praise. For my next attempt, I'm considering chopping all the oven-roasted jalapenos and mixing them into the cheese blend to create log-shaped poppers for a quicker preparation. I might also experiment with using the air fryer. Overall, I highly recommend this recipe as a base for delicious poppers. Enjoy your cooking adventures!

This recipe served as a great starting point for me, as I made some modifications to suit my preferences and dietary needs. Being a type 2 diabetic following a ketogenic diet, I omitted the milk bath, flour, and breadcrumbs. I opted to double the amount of real bacon and added an equal portion of chopped pepperoni for a boost of flavor. Enhancing the taste further, I incorporated equal parts of onion powder and garlic powder. I blanched the peppers for 2 minutes in boiling water after cutting off both ends, making them easier to clean and milder in taste. Rather than halving the peppers, I flattened them on the cutting board, split one side, and filled them with the cheese mixture before folding them closed. To finish, I baked them in the oven on a sheet coated with leftover melted bacon fat from cooking the bacon, instead of deep frying.

I precooked the peppers by blanching them initially. I incorporated Adobo seasoning into the cheese mixture and also sprinkled some onto the panko breadcrumbs, along with chopped cilantro and a double portion of bacon bits. I prepared half of the batch by frying it, while the other half was baked at 400°F for 30 minutes. The fried batch took 90 minutes to be served, whereas the baked batch took 2 hours. The baked ones were cleaner and had a similar crispy texture and flavor profile without the excess oil used in frying. (Fried on the left, baked on the right)

I followed this recipe as a reference but made a few adjustments. I used Philadelphia cream cheese, fresh green jalapeños, and Kellogg crumbs. I cooked them in an air fryer with a light spray of olive oil. The result was amazing!

Absolutely loved these! I also tried making them with breakfast sausage instead of bacon and they were delicious! Yum!

Here is the rewritten review: "We prepare a large batch of these jalapeño poppers using our own homegrown jalapeños. We follow the instructions precisely up to the second breadcrumb coating. Once we finish coating them for the second time, we place them on a baking sheet without letting them touch, then transfer the sheet to the freezer. Once frozen, we remove them from the sheet and store them in a zip freezer bag for later use. It's convenient to be able to grab a few whenever we want poppers. Simply air fry or deep fry them and enjoy!"

Super easy to put together! I decided to boost the flavor by mixing in some garlic powder with the cheese. The breading process is spot on: dip in milk, then flour, let it rest for 10 minutes, dip in milk again, coat with breadcrumbs, let it rest for another 10 minutes, repeat the milk and breadcrumbs coating process, then fry for around 2 minutes and 30 seconds. This dish is a fantastic way to savor the abundance of jalapeños from our garden this summer!