Jalapeno Poppers Recipe

Jalapenos: Fresh, spicy peppers that are halved and seeded to create the perfect vessel for the cheesy filling.

Cream cheese: Softened to easily mix with other ingredients, providing a creamy texture and rich flavor.

Shredded cheddar cheese: Adds a sharp, cheesy taste that complements the heat of the jalapenos.

Breadcrumbs: Sprinkled on top for a crunchy, golden-brown finish.

Garlic powder: Adds a subtle, savory depth to the cheese mixture.

Onion powder: Enhances the flavor with a mild onion taste.

Salt: Balances the flavors and enhances the overall taste.

Black pepper: Adds a hint of spiciness and complexity to the filling.

When preparing jalapenos for this recipe, make sure to wear gloves to avoid any irritation from the capsaicin. After halving and seeding the jalapenos, use a small spoon or a melon baller to remove the seeds and membranes thoroughly. This not only reduces the heat but also creates more space for the cheese mixture. For an extra crispy topping, mix the breadcrumbs with a little melted butter before sprinkling them on top of the filled jalapenos. This will help the breadcrumbs brown more evenly and add a richer flavor.

• jalapenos - Substitute with poblano peppers: Poblano peppers are milder and larger, making them easier to stuff while still providing a slight heat.

• jalapenos - Substitute with banana peppers: Banana peppers are milder and have a slightly tangy flavor, suitable for those who prefer less heat.

• cream cheese - Substitute with goat cheese: Goat cheese has a tangy flavor and creamy texture, offering a unique twist to the filling.

• cream cheese - Substitute with ricotta cheese: Ricotta cheese is milder and has a slightly grainy texture, making it a good alternative for a different mouthfeel.

• shredded cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor, similar to cheddar.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella cheese provides a stretchy, melty texture and a mild flavor that complements the dish.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a better texture for the poppers.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a crunchy texture and a slightly sweet flavor.

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

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

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar flavor with a bit more texture.

• onion powder - Substitute with leek powder: Leek powder has a milder, slightly sweet flavor that can be a good alternative.

• salt - Substitute with soy sauce: Soy sauce adds umami and a bit of saltiness, enhancing the overall flavor.

• salt - Substitute with sea salt: Sea salt can provide a different mineral content and a slightly different flavor profile.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable in the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different kind of spiciness.

• Allow the jalapeno poppers to cool completely after baking. This prevents condensation, which can make them soggy.
• Place the cooled jalapeno poppers in a single layer on a baking sheet lined with parchment paper. This step ensures they freeze individually and don’t stick together.
• Transfer the baking sheet to the freezer and freeze the jalapeno poppers for about 1-2 hours, or until they are solid.
• Once frozen, transfer the jalapeno poppers to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.
• For reheating, preheat your oven to 375°F (190°C). Place the frozen jalapeno poppers on a baking sheet and bake for 20-25 minutes, or until they are heated through and the tops are golden and bubbly.
• If you prefer, you can also reheat the jalapeno poppers in an air fryer. Preheat the air fryer to 375°F (190°C) and cook for 10-12 minutes, shaking the basket halfway through to ensure even cooking.
• For short-term storage, place the jalapeno poppers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes, or until warmed through.
• Avoid microwaving the jalapeno poppers as it can make the breadcrumbs soggy and the cheese filling unevenly heated.

• Oven Method:

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

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the jalapeno 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 jalapeno poppers on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or another plate to prevent splattering.
  3. Microwave on high for 1-2 minutes, checking after the first minute to avoid overheating.
  4. Let them sit for a minute to cool down before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the jalapeno poppers in the skillet, cut side up.
  3. Cover the skillet with a lid to help the cheese melt evenly.
  4. Cook for 5-7 minutes, or until the cheese is melted and the jalapenos are heated through.
  5. Remove from the skillet and let them cool for a minute before serving.

• Oven: Used to bake the jalapeno poppers at 400°F (200°C) until they are golden and bubbly.

• Mixing bowl: Used to combine the cream cheese, cheddar cheese, garlic powder, onion powder, salt, and black pepper.

• Baking sheet: Used to place the filled jalapenos on for baking.

• Spoon: Used to fill each jalapeno half with the cheese mixture.

• Knife: Used to halve and seed the jalapenos.

• Cutting board: Used as a surface to halve and seed the jalapenos.

• Measuring cups: Used to measure the cream cheese, cheddar cheese, and breadcrumbs.

• Measuring spoons: Used to measure the garlic powder, onion powder, salt, and black pepper.

Pre-mix the filling: Combine the cream cheese, cheddar cheese, and spices ahead of time and store in the fridge.

Use a piping bag: Transfer the cheese mixture into a piping bag for quick and easy filling of the jalapeno halves.

Pre-seed the jalapenos: Seed and halve the jalapenos in advance and store them in an airtight container.

Preheat the oven: Make sure your oven is preheated to 400°F (200°C) before you start assembling the jalapeno poppers.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.