Jalapeno Poppers Recipe

Jalapenos: Fresh, halved, and seeded to hold the filling.

Cream cheese: Softened to mix easily with other ingredients.

Shredded cheddar cheese: Adds a sharp, cheesy flavor to the filling.

Garlic powder: Enhances the flavor with a hint of garlic.

Onion powder: Adds a subtle onion flavor to the mix.

Salt: Balances and enhances the overall taste.

Black pepper: Adds a touch of heat and depth.

Breadcrumbs: Creates a crispy topping for the poppers.

Melted butter: Helps the breadcrumbs adhere and brown nicely.

When preparing jalapenos for this recipe, make sure to wear gloves to avoid any irritation from the capsaicin. Use a small spoon or a paring knife to carefully remove the seeds and membranes, as these parts contain the most heat. This will ensure your jalapeno poppers are flavorful without being overwhelmingly spicy.

• jalapenos - Substitute with poblano peppers: Poblano peppers are milder and larger, making them a good alternative for those who prefer less heat.

• cream cheese - Substitute with goat cheese: Goat cheese provides a tangy flavor and creamy texture similar to cream cheese.

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

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

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and slightly sweet flavor.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can enhance the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a crunchy texture and can be a gluten-free option.

• melted butter - Substitute with olive oil: Olive oil is a healthier fat alternative and adds a subtle flavor.

• To store your jalapeno poppers in the refrigerator, allow them to cool completely after baking. Place them in an airtight container, separating layers with parchment paper to prevent sticking. They can be stored for up to 3 days.

• For freezing, arrange the cooled jalapeno poppers on a baking sheet in a single layer. Freeze them for about 1-2 hours until they are solid. This prevents them from sticking together.

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

• When ready to enjoy, 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 breadcrumbs are crispy.

• For a quicker option, you can also reheat the jalapeno poppers in an air fryer at 375°F (190°C) for about 10-12 minutes.

• If you prefer to microwave, place the jalapeno poppers on a microwave-safe plate and heat on high for 1-2 minutes. Note that the breadcrumbs may not be as crispy as when baked or air-fried.

• To maintain the best texture and flavor, avoid refreezing jalapeno poppers once they have been thawed.

• 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. Cover them loosely with aluminum foil to prevent the breadcrumbs from getting too dark.
  4. Bake for 10-15 minutes, or until the cheese is bubbly and the poppers are heated through.
  5. Remove the foil for the last 2-3 minutes if you want the breadcrumbs to crisp up again.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the jalapeno poppers in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure they don't overcook.
  4. Remove when the cheese is hot and the breadcrumbs are crispy.

• 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. Heat on medium power for 1-2 minutes, checking after the first minute.
  4. Continue heating in 30-second intervals until the cheese is melted and the poppers are warm.

• 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 jalapeno poppers in the skillet, cut side up.
  4. Cover the skillet with a lid to help the cheese melt evenly.
  5. Heat for 5-7 minutes, or until the cheese is melted and the poppers are heated through.

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

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

• Mixing bowl: Used to combine the breadcrumbs and melted butter until the breadcrumbs are coated.

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

• Measuring cup: Used to measure the shredded cheddar cheese and breadcrumbs.

• Small bowl: Used to melt the butter before combining it with the breadcrumbs.

Prepare the filling in advance: Mix the cream cheese, shredded cheddar cheese, and spices the night before and store in the fridge.

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

Pre-coat the breadcrumbs: Mix the breadcrumbs and melted butter ahead of time and store in an airtight container.

Line the baking sheet: Use parchment paper or a silicone baking mat to reduce cleanup time.

Batch process: Halve and seed all the jalapenos at once before moving on to the filling step.