Jalapeno Poppers
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5.0
12 reviews
Excellent
Jalapeno Poppers
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These fried jalapeno poppers are so crisp and flavorful! My recipe includes a tangy raspberry dipping sauce that pairs perfectly with the creamy, spicy flavors.
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Ingredients
For Dipping Sauce
- 1 Tablespoon olive oil
- 1 Tablespoon minced jalapeño
- 2 cloves mined garlic
- 2 cups frozen raspberries
- ⅓ cup granulated sugar
- 2 Tablespoons white wine vinegar
- ¼ teaspoon salt
For Poppers
- 6-9 jalapeños see note
- 8 oz cream cheese softened
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon ancho chili powder or chipotle powder, optional
- ¼ heaping teaspoon salt
- ¼ teaspoon ground black pepper
For Breading
- 1 ½ cups plain panko
- ½ cup all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- ½ cup whole milk
Instructions
- Prepare raspberry dipping sauce: In a saucepan, heat the olive oil over medium heat until shimmering. Add jalapeno and cook until softened, then add garlic and cook until fragrant (about 30 seconds).
- Add raspberries, sugar, vinegar, and salt. Cook until raspberries release their juices and mixture is slightly thickened. Strain well through a fine mesh strainer into a heatproof bowl and discard solids. Set aside to cool then cover and refrigerate until ready to serve (makes about ½ cup sauce)
- Prepare the jalapenos: Cut each jalapeno in half lengthwise and scrape out seeds (wear gloves!). Bring a pot of water to a boil and blanch the jalapenos in boiling water for 2 minutes, then carefully remove and transfer to an ice bath to cool. Pat dry and set aside.
- Make the filling: In a bowl, combine softened cream cheese, garlic powder, onion powder, chili powder, paprika, salt, and pepper and mix well. Fill each jalapeno half with a heaping amount of cream cheese filling (about ½ ounce per jalapeno half). Set aside.
- Prepare breading station: Place panko in a plastic baggie and use a rolling pin to crush until you have fine pieces. Pour this in a shallow dish. In another shallow dish, whisk together all purpose flour with ½ teaspoon salt. In a third dish, whisk together eggs and milk.
- Bread the jalapenos. Dip each jalapeno half in the egg/milk mixture and allow excess to drip off. Dredge in the flour mixture and shake off excess. Place on a wax paper lined baking sheet and allow to dry at least 10 minutes. Dip again in the egg/milk mixture then coat all over with panko. Return to baking sheet and chill in the refrigerator for at least 25 minutes.
- Heat the oil. While jalapenos are chilling, fill a medium-sized, heavy-bottomed saucepan at least 2-3” deep with oil. Heat oil to 375F (190C) over medium or medium-low heat (don’t use high heat).
- Fry. After jalapeno poppers have chilled, fry, 1-2 at a time, until golden brown. Carefully remove from the oil using tongs or a frying spider and place on a paper towel-lined plate to drain excess oil. Allow to cool slightly before serving warm with raspberry dipping sauce on the side.
Equipments used:
Notes
- How many poppers you get out of this recipe will depend on the size of your jalapenos. If yours are quite large you’ll get fewer, if they’re small you’ll get more. I've made this recipe using as few as 6 whole jalapeno peppers and as many as 10!
- Jalapeno poppers are best served warm and fresh, they do not store well. If you must store, store in an airtight container in the refrigerator, where they’ll keep for a day or two. Reheat in the oven or an air fryer.
- The sauce may be made up to 5 days in advance, store in the refrigerator in an airtight container.
Nutrition Information
Show Details
Serving
1serving
Calories
268kcal
(13%)
Carbohydrates
30g
(10%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.004g
Cholesterol
71mg
(24%)
Sodium
413mg
(17%)
Potassium
200mg
(6%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
696IU
(14%)
Vitamin C
27mg
(30%)
Calcium
86mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 268kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 71mg | 24% |
| Sodium | 413mg | 17% |
| Potassium | 200mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 27mg | 30% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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