Jalapeno Poppers are the ultimate crowd-pleaser, blending creamy, spicy, and crunchy textures in every bite. These golden, cheesy delights are stuffed with a rich filling that melts perfectly when baked or fried. With just 26 minutes of prep and a quick 10-minute cook time, they’re surprisingly easy to whip up for any occasion.
The slight heat from the jalapenos is balanced by the smooth creaminess of the cheese, creating a flavor explosion that’s impossible to resist. Plus, a quick 35-minute chill ensures they hold their shape beautifully. Perfect for parties or a savory snack, these poppers are guaranteed to disappear fast!
Each serving packs a satisfying crunch, with a gooey center that’s both indulgent and comforting. The jalapenos add a fresh, zesty kick, while the golden exterior offers a satisfying contrast. At just 268 calories per serving, they’re a guilt-free treat that doesn’t skimp on flavor.
Whether you’re hosting friends or treating yourself, these poppers are a surefire way to elevate your snack game. Their bold, vibrant taste and irresistible texture make them a standout dish that’s as fun to make as it is to eat. Ready to impress? Let’s get poppin’!
Ingredients for Jalapeno Poppers
- For Dipping Sauce:
- 1 Tablespoon olive oil
- 1 Tablespoon minced jalapeno (seeds removed for milder flavor)
- 2 cloves minced garlic
- 2 cups (240 g) frozen raspberries
- ⅓ cup (66 g) granulated sugar
- 2 Tablespoons white wine vinegar (substitute apple cider vinegar if needed)
- ¼ teaspoon salt
- For Poppers:
- 6-9 jalapenos (adjust based on size; wear gloves when handling)
- 8 oz (226 g) cream cheese, softened
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon ancho chili powder or chipotle powder (optional, for extra heat)
- ¼ heaping teaspoon salt
- ¼ teaspoon ground black pepper
- For Breading:
- 1 ½ cups (106 g) plain panko (crush into fine pieces for better coating)
- ½ cup (63 g) all-purpose flour
- ½ teaspoon salt
- 2 large eggs
- ½ cup (118 ml) whole milk
Step-by-Step Instructions
- Prepare the Raspberry Dipping Sauce: Heat olive oil in a saucepan over medium heat until shimmering. Add minced jalapeno and cook until softened, then add garlic and cook for 30 seconds until fragrant. Stir in raspberries, sugar, vinegar, and salt. Cook until raspberries release their juices and the mixture thickens slightly. Strain through a fine mesh strainer into a heatproof bowl, discarding solids. Cool, cover, and refrigerate until ready to serve.
- Prepare the Jalapenos: Cut each jalapeno in half lengthwise and scrape out seeds (wear gloves!). Blanch in boiling water for 2 minutes, then 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, smoked paprika, chili powder (if using), salt, and pepper. Mix well. Fill each jalapeno half with a heaping amount of filling (about ½ ounce per half). Set aside.
- Prepare the Breading Station: Crush panko in a plastic baggie using a rolling pin until fine. Pour into a shallow dish. In another dish, whisk flour with ½ teaspoon salt. In a third dish, whisk eggs and milk together.
- Bread the Jalapenos: Dip each jalapeno half in the egg/milk mixture, allowing excess to drip off. Dredge in the flour mixture, shaking off excess. Place on a wax paper-lined baking sheet and let dry for 10 minutes. Dip again in the egg/milk mixture, then coat thoroughly with panko. Chill in the refrigerator for at least 25 minutes.
- Heat the Oil: Fill a medium-sized, heavy-bottomed saucepan with oil to a depth of 2-3 inches. Heat to 375°F (190°C) over medium or medium-low heat.
- Fry the Poppers: Fry chilled jalapeno poppers 1-2 at a time until golden brown. Use tongs or a frying spider to remove them from the oil and place on a paper towel-lined plate to drain excess oil. Cool slightly before serving warm with the raspberry dipping sauce.
Serving Suggestions for the Ultimate Jalapeno Poppers Experience
Serve your Jalapeno Poppers hot and crispy directly from the fryer. Pair them with the tangy raspberry dipping sauce for a delightful contrast of flavors. For a more savory option, consider a side of ranch or blue cheese dressing. These poppers also make a great addition to a game-day platter, alongside chicken wings and mozzarella sticks.
Storing and Reheating Your Jalapeno Poppers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. This will help retain their crispiness. Avoid microwaving, as it can make them soggy.
Recipe Variations to Spice Things Up
For a different twist, try stuffing the jalapenos with a mixture of cream cheese and shredded cheddar or pepper jack. You can also experiment with the breading by adding a pinch of cayenne pepper or smoked paprika to the panko crumbs for extra heat. For a lighter version, bake the poppers at 375°F (190°C) for 15-20 minutes instead of frying.
Time-Saving Tips for Busy Cooks
To save time, prepare the raspberry dipping sauce a day in advance and keep it refrigerated. You can also blanch and prep the jalapenos ahead of time, storing them in the fridge until you’re ready to fill and bread them. This way, you can focus on frying and serving when it’s time to enjoy your appetizers.
Common Questions Answered
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries work just as well and might even enhance the sauce’s flavor.
Another common question is whether the seeds can be left in the jalapenos for extra heat?
yes, but be cautious, as it will significantly increase the spiciness. Always wear gloves when handling jalapenos to avoid irritation.
Jalapeno Poppers
Ingredients
For Dipping Sauce
- 1 Tablespoon olive oil
- 1 Tablespoon minced jalapeno
- 2 cloves mined garlic
- 2 cups frozen raspberries (240 g)
- ⅓ cup granulated sugar (66 g)
- 2 Tablespoons white wine vinegar
- ¼ teaspoon salt
For Poppers
- 6-9 jalapenos see note
- 8 oz cream cheese (226 g) 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 (106 g)
- ½ cup all-purpose flour (63 g)
- ½ teaspoon salt
- 2 large eggs
- ½ cup whole milk (118 ml)
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.