Crunchy Jalapeño Poppers Recipe

Preheat your oven to 200°C (400°F). Slice the 14 jalapeños in half lengthwise. Use a small spoon to scrape out all the seeds and the white membranes. This is where most of the heat lives, so be thorough if you want a milder popper. Pat the outsides of the peppers completely dry with a paper towel.

In a medium bowl, combine the 8 oz softened cream cheese, 115g grated sharp cheddar, minced green onions, garlic powder, and smoked paprika. Use a sturdy spatula to fold them together until the mixture is uniform and smooth.

Fill each jalapeño half with about a tablespoon of the cheese mixture. You want the filling to be flush with the edges of the pepper or slightly mounded. Don't overstuff them, or the cheese will expand and leak out during baking.

Set up three bowls: one with 65g flour, one with 2 beaten eggs and 1 tbsp water, and one with 60g panko mixed with salt and pepper. Dip the filled side of the pepper into the flour, then the egg, then back into the flour. This double flour base is a secret trick for maximum adhesion.

Now, dip the pepper into the egg wash again and then press it firmly into the panko breadcrumbs. Ensure the cheese side is completely covered with a thick layer of crumbs. Place them on your prepared wire rack.

Bake for 15 minutes until the panko is golden brown and the cheese is bubbly. You will see the crust start to set and look dry rather than oily. Let them rest for 5 minutes before serving so the cheese can firm up — this prevents the filling from squirting out when you take that first bite.