Crispy Jalapeño Poppers

Ingredients

• 12 whole fresh jalapeño peppers
• 8 oz cream cheese, softened
• 1 cup sharp cheddar cheese, shredded
• ½ tsp garlic powder
• ¼ tsp ground cumin
• ¼ tsp smoked paprika
• ¼ tsp salt
• ⅛ tsp black pepper
• ¾ cup panko breadcrumbs
• 2 tbsp fresh cilantro, finely chopped
• 2 tbsp extra-virgin olive oil

Instructions

1. 1

   Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper.

2. 2

   Hold each jalapeño firmly and, using a small sharp knife or vegetable peeler, cut a thin lengthwise slit down one side — just deep enough to expose the seeds. Carefully use the tip of the knife to scrape out the seeds and white pith inside, working from the slit. Rinse under cool water and pat completely dry with paper towels. Drying them thoroughly prevents the filling from becoming watery.

3. 3

   In a medium bowl, combine 8 oz of softened cream cheese, 1 cup of shredded sharp cheddar cheese, 0.5 tsp of garlic powder, 0.25 tsp of ground cumin, 0.25 tsp of smoked paprika, 0.25 tsp of salt, and 0.125 tsp of black pepper. Stir vigorously with a wooden spoon or spatula until the mixture is smooth and evenly combined — you want no streaks of plain cream cheese.

4. 4

   Transfer the cheese mixture to a piping bag or small zip-top bag with one corner snipped off. This makes it easier to fill the narrow peppers without making a mess.

5. 5

   In a small bowl, combine 0.75 cup of panko breadcrumbs, 2 tbsp of finely chopped fresh cilantro, and a small pinch of salt. Drizzle in 2 tbsp of extra-virgin olive oil and toss with a fork until the crumbs are evenly moistened and clumpy — they should hold together when squeezed but not be paste-like.

6. 6

   Pipe the cheese filling into each dried jalapeño slit, squeezing gently until the popper is just filled — don't overstuff or the filling will leak out. You should use roughly 1 tbsp of filling per pepper. Arrange the filled peppers cut-side up on the prepared baking sheet.

7. 7

   Distribute the cilantro-panko topping evenly over each jalapeño, pressing gently so it adheres to the cheese. You'll use about 1 tbsp of topping per popper.

8. 8

   Place the baking sheet in the preheated 400°F oven and bake for 12-15 minutes. The poppers are done when the breadcrumb topping is golden brown and crispy, and you can see the cheese just beginning to bubble slightly at the edges. The jalapeños should remain mostly intact and slightly tender but not collapsed.

9. 9

   Remove from the oven and let cool on the baking sheet for 2-3 minutes — this allows the cheese to set slightly so it doesn't ooze out immediately when you bite into one. Transfer to a serving platter and serve warm, ideally with sour cream or lime crema for dipping.

Tools you’ll need

• rimmed baking sheet
• parchment paper
• small sharp knife
• vegetable peeler
• paper towels
• medium mixing bowl
• wooden spoon
• piping bag
• small zip-top bag
• small mixing bowl
• fork

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