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Jalapeño Poppers (Cream Cheese, No Leak)

Jalapeños halved and stuffed with a stabilised cream cheese filling in a 2:1 ratio with shredded cheese, breaded on top only, and baked or air fried so the filling sets without leaking.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 5 servings
Course: Appetizer
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the poppers
  • 10 jalapeños 3 to 4 inches, firm, halved lengthwise, seeded
  • 8 oz cream cheese room temperature
  • 4 oz sharp cheddar or pepper jack shredded
  • 2 tbsp finely grated Parmesan
  • 2 tbsp plain breadcrumbs
  • 1 small garlic clove grated
  • 1 green onion minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 strips cooked bacon finely chopped, optional
For the topping
  • 1/2 cup flour
  • 2 eggs beaten
  • 1 cup panko
  • 1 tbsp oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt

Equipment

  • Oven or air fryer
  • Mixing bowl
  • Three shallow bowls
  • Wire rack

Method
 

  1. Halve through the stem, scoop seeds and ribs, rinse, and pat very dry inside and out.
  2. Beat the cream cheese with the cheddar, Parmesan, breadcrumbs, garlic, green onion, salt, pepper, and bacon.
  3. Fill each half level with the rim, not mounded.
  4. Dust the cut surface only with flour, dip the filling side in egg, then press into the seasoned panko.
  5. Oven: 425°F, 14 to 17 minutes. Air fryer: 375°F, 8 to 10 minutes, until the edges blister and the filling just puffs.

Notes

2:1 cream cheese to shredded cheese, plus a dry binder is what keeps the filling from breaking.
Fill level, not mounded — overfilled poppers dome and split.
Filling soupy? Stir in another tablespoon of breadcrumbs and chill 15 minutes.