Jalapeño Poppers Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">12 medium jalapeño peppers</li> <li class="ingredients-single-item">200g cream cheese, softened</li> <li class="ingredients-single-item">100g sharp cheddar cheese, grated</li> <li class="ingredients-single-item">1 garlic clove, minced</li> <li class="ingredients-single-item">1/2 tsp onion powder</li> <li class="ingredients-single-item">1/4 tsp ground cumin</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">2 large eggs, beaten</li> <li class="ingredients-single-item">100g panko breadcrumbs (or regular breadcrumbs)</li> <li class="ingredients-single-item">50g all-purpose flour</li> <li class="ingredients-single-item">Cooking spray</li> <li class="ingredients-single-item">2 tbsp fresh chives, finely chopped (optional for garnish)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Disposable gloves (for handling jalapeños)</li> <li class="equipment-single-item">Small spoon (for filling peppers)</li> <li class="equipment-single-item">Wire rack</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper and place a wire rack on top if you have one (this helps air circulate around the poppers for maximum crispiness). </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Prepare your jalapeños by wearing disposable gloves (this is important to avoid burning your skin or eyes). Cut each jalapeño in half lengthwise and use a small spoon to carefully remove the seeds and membranes. The more thoroughly you remove the white membrane, the less spicy your poppers will be. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a medium bowl, combine the softened cream cheese, grated cheddar, minced garlic, onion powder, cumin, and salt. Mix thoroughly until completely smooth and well incorporated. This mixture should be creamy enough to pipe but firm enough to hold its shape during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Using a small spoon or piping bag, fill each jalapeño half with the cheese mixture, being careful not to overfill. The cheese should come just to the top of the pepper, as it will expand slightly when baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Set up your breading station with three shallow dishes: one containing flour, one with beaten eggs, and one with panko breadcrumbs. Working with one jalapeño half at a time, dredge first in flour (tapping off excess), then dip in egg, and finally coat thoroughly in breadcrumbs, pressing gently to ensure the crumbs adhere. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place the breaded jalapeño poppers on your prepared baking sheet, cheese-side up. Once all poppers are breaded, spray them lightly with cooking spray - this helps achieve that golden, crispy texture without deep-frying. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake in the preheated oven for 18-20 minutes, or until the breadcrumbs are golden brown and the cheese filling is hot and bubbly. The peppers should be tender but still hold their shape. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove from the oven and let cool for 5 minutes before serving - the filling will be extremely hot straight from the oven. Sprinkle with chopped chives if desired, and serve while still warm. The contrast between the crispy exterior, tender jalapeño, and molten cheese filling is what makes these poppers irresistible! </li> </ol>