Fried Pickled Jalapeño Poppers

How to Make Fried Pickled Jalapeño Poppers

1. 1

   Step 1: Make the filling and cook bacon

   Cook bacon until crisp, drain on paper towels, then crumble. In a medium bowl, beat the softened cream cheese until smooth, then fold in shredded cheddar, crumbled bacon, sliced green onions, and garlic powder until evenly combined; taste and adjust seasoning.

   For this step

   • 8 ozCream cheese, softened
   • 1 cupSharp cheddar, finely shredded
   • 6 slicesBacon, cooked crisp and crumbled
   • 2 stalksGreen onions, thinly sliced
   • 1/2 tspGarlic powder
   
2. 2

   Step 2: Prep and stuff the jalapeños

   Drain pickled jalapeños on paper towels and pat dry; if they are whole, slice lengthwise and remove seeds and membranes with a small spoon or paring knife to make a pocket. Using a small spoon or a piping bag, fill each jalapeño half generously with the cream-cheese mixture and set on a tray for breading.

   For this step

   • 24 whole (jarred)Jarred whole pickled jalapeños
   
3. 3

   Step 3: Bread the stuffed peppers

   Set up a breading station with flour in one shallow bowl, beaten eggs in another, and panko in a third. Working in batches, dredge each stuffed jalapeño first in flour (shake off excess), then in beaten egg, and finally press into panko to coat completely; place on a wire rack while you heat the oil.

   For this step

   • 1/2 cupAll-purpose flour (for dredging)
   • 2 largeLarge eggs, beaten
   • 1 1/2 cupsPanko breadcrumbs
   
4. 4

   Step 4: Fry until golden

   Heat oil in a heavy skillet or Dutch oven to 350°F (175°C) with about 1 to 1 1/2 inches of oil. Fry poppers in small batches, turning as needed, until golden brown and the filling is hot, about 2–3 minutes per side; don’t overcrowd the pan so the temperature stays steady.

   For this step

   • 3 cupsVegetable oil (for frying), about
   
5. 5

   Step 5: Drain and serve

   Transfer fried poppers to a paper-towel-lined plate to drain briefly and cool 2–3 minutes before serving. Serve warm with ranch, crema, or your favorite dipping sauce and garnish with extra chopped green onion if desired.
   

1. Cook bacon until crisp, drain on paper towels, then crumble. In a medium bowl, beat the softened cream cheese until smooth, then fold in shredded cheddar, crumbled bacon, sliced green onions, and garlic powder until evenly combined; taste and adjust seasoning.
2. Drain pickled jalapeños on paper towels and pat dry; if they are whole, slice lengthwise and remove seeds and membranes with a small spoon or paring knife to make a pocket. Using a small spoon or a piping bag, fill each jalapeño half generously with the cream-cheese mixture and set on a tray for breading.
3. Set up a breading station with flour in one shallow bowl, beaten eggs in another, and panko in a third. Working in batches, dredge each stuffed jalapeño first in flour (shake off excess), then in beaten egg, and finally press into panko to coat completely; place on a wire rack while you heat the oil.
4. Heat oil in a heavy skillet or Dutch oven to 350°F (175°C) with about 1 to 1 1/2 inches of oil. Fry poppers in small batches, turning as needed, until golden brown and the filling is hot, about 2–3 minutes per side; don’t overcrowd the pan so the temperature stays steady.
5. Transfer fried poppers to a paper-towel-lined plate to drain briefly and cool 2–3 minutes before serving. Serve warm with ranch, crema, or your favorite dipping sauce and garnish with extra chopped green onion if desired.