Jalapeño Poppers Recipe

Prepare the jalapeños

Slice each jalapeño in half lengthwise and remove seeds and membranes using a spoon or paring knife. Rinse and pat dry. If desired, wear gloves to avoid irritation.

Make the filling

In a bowl, combine softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined. Add optional hot sauce to taste.

Stuff the peppers

Fill each jalapeño half with about 1 tablespoon of the cheese mixture, enough to mound slightly without overflowing. Place filled halves on a tray ready for coating.

Prepare the batter

In a bowl, whisk together flour, cornstarch, baking powder, and a pinch of salt. In a separate bowl, whisk egg, milk, and cold water. Combine wet and dry ingredients to form a smooth batter. If too thick, add a splash more milk; if too thin, add a touch more flour.

Coat the peppers

Dip each stuffed jalapeño half into the batter, letting excess drip off. For extra crunch, you can dust with a light coating of flour after dipping, then re-dip in batter.

Fry

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the coated jalapeño halves in batches until golden brown and crisp, about 2–3 minutes per batch. Do not overcrowd the pan.

Drain and serve

Using a slotted spoon, transfer fried jalapeño poppers to a paper-towel-lined tray to drain excess oil. Serve hot with ranch, sour cream, or your preferred dipping sauce.