Hoppin Jalapenos
Get ready to spice up your snack game with these irresistible Hoppin' Jalapeños—a bold and crispy appetizer that's perfect for any gathering or game day feast. Fresh jalapeños are stuffed with a luscious blend of cream cheese, sharp cheddar, smoky paprika, and crumbled bacon, creating a creamy, savory filling that packs a punch of flavor. Coated in a crunchy layer of panko breadcrumbs and fried to golden perfection, these bite-sized delights are a tantalizing mix of heat, creaminess, and crunch. In just 35 minutes, you’ll have a sizzling platter of crispy fried jalapeño poppers that pair beautifully with a side of ranch dressing or chipotle aioli for dipping. Whether you serve them at parties or as an indulgent snack, these crunchy stuffed jalapeños are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 12 pieces Fresh jalapeños
- 8 ounces Cream cheese, softened
- 1 cup Cheddar cheese, shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 4 slices Cooked bacon, crumbled
- 1 cup All-purpose flour
- 2 pieces Large eggs, beaten
- 1 cup Panko breadcrumbs
- 4 cups Vegetable oil (for frying)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Wash and dry the jalapeños. Slice each in half lengthwise and carefully remove the seeds and ribs using a small spoon to create hollowed-out shells. Set aside.
In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, smoked paprika, and crumbled bacon. Mix until fully blended.
Stuff each jalapeño half with the cheese mixture, pressing the filling in firmly but not overstuffing.
Set up a breading station with three shallow bowls: one with flour mixed with salt and pepper, the second with beaten eggs, and the third with panko breadcrumbs.
Coat each stuffed jalapeño in the flour mixture, then dip it into the beaten eggs, and finally roll it in the panko breadcrumbs to ensure an even coating. Place the breaded jalapeños on a plate or baking sheet.
Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). To test, drop a small piece of bread into the oil—it should sizzle and brown within a few seconds.
Fry the breaded jalapeños in batches, 4-5 at a time, for about 2-3 minutes or until golden brown. Use a slotted spoon to remove them and place them on a plate lined with paper towels to drain excess oil.
Allow to cool for a couple of minutes before serving. Serve warm with your favorite dipping sauce, such as ranch or a smoky chipotle aioli.
Nutrition Facts
Calories |
10362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1089.1 g | 1396% | |
| Saturated Fat | 214.6 g | 1073% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 4956 mg | 215% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 19.4 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1165 mg | 90% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
