Jalapeño poppers
Bite-sized, crispy, and stuffed with gooey cheese, jalapeño poppers do not get better than this. The buttery puff pastry crunches with each bite, revealing a creamy, cheesy centre with just enough jalapeño flavour. Serve them straight from the oven and watch them vanish in minutes. Add a few candy eyes, and suddenly they are not just poppers…they are mischievous little mummies ready to haunt your snack table.
Ingredients
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8
Fresh green jalapeños
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75 g
Cream cheese
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40 g
Cheddar cheese, grated
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1 tsp
Paprika powder
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1 pack
Chilled puff pastry
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1
Egg
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16
Decorative candy eyes (optional)
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
When you are working with jalapeños, it is a really good idea to wear gloves. Cutting and deseeding jalapeños puts you in direct contact with capsaicin, the spicy compound in peppers. This can cause a burning sensation on your skin, often referred to as jalapeño hands. It can also irritate sensitive areas like your eyes or face if touched. Disposable food-safe gloves act as a protective barrier to keep you safe and comfortable while you prepare the jalapeños.
For the best taste, savour your jalapeño poppers right after they come out of the oven. When they are fresh, the puff pastry is flaky and crispy, and the filling is still warm and gooey. If you let the poppers cool completely, the pastry might not be as crispy, and the cheese could harden.
Extra crunch in your puff pastry jalapeño poppers comes from a double coating of puff pastry. First, wrap each filled jalapeño in puff pastry and brush it with egg. Let them sit for 5 minutes. Next, add another pastry layer, either overlapping or crisscrossing, and brush with egg wash again. This will make the coat extra crunchy but also secure the cheese filling while it bakes. For more flavour, you can even sprinkle finely grated cheddar between the pastry layers before applying the final egg wash. This adds delightful cheesy pockets to the crispy crust.
If you want to prepare your jalapeño poppers in an air fryer, it is no issue at all. Start by preheating the air fryer and lightly spraying the basket to prevent the poppers from sticking to it. Arrange the poppers in a single layer without overcrowding them. Set the temperature to around 190 °C and cook for 8–12 minutes. Be sure to check occasionally so that the air fryer jalapeño poppers get an even golden colour and crisp up nicely.
FAQ: Questions about jalapeño poppers
Never heard of jalapeño poppers? Well, you are about to find out everything you need to know about this tasty snack. We have answered the most commonly asked questions below, including how to prevent the filling from spilling out. So, have a look before you get started on the recipe.
What are jalapeño poppers?
Jalapeño poppers are a popular appetiser made from fresh jalapeño peppers filled with a creamy cheese mix and then baked or fried. For this recipe, the jalapeños are halved, and the seeds are removed to reduce their heat. They are then stuffed with cream cheese, grated cheddar cheese, and paprika for a slightly smoky taste and wrapped in thin strips of puff pastry. It is the perfect snack for parties and game nights.
Are jalapeño poppers spicy?
Jalapeño poppers can be mildly to moderately spicy, depending on how they are prepared. In this recipe, the jalapeños are deseeded, which reduces their heat significantly since the seeds and inner membranes hold most of the spice. Also, baking them in the oven further softens the spice level. The filling of cream cheese and cheddar helps to tame any remaining heat. To adjust the spiciness, remove all the seeds and as much of the white membrane as you can for a milder taste. If you want a medium spice level, take out the seeds but leave some of the membrane. Remember to wear gloves to protect your skin while handling jalapeños.
How do I prevent the filling from leaking out of my jalapeño poppers during baking?
The best way to prevent the filling from leaking when you make jalapeño poppers is to thoroughly dry the jalapeños after cutting and deseeding them. This removes excess moisture. But most importantly, be careful not to overfill them; just fill them nearly to the top and leave room for the cheese to expand. Use a thick cheese mixture that sticks together well to lessen the chance of leakage. When wrapping them with puff pastry, make sure they are tightly sealed without large gaps, overlapping the strips for better coverage. You can also chill the assembled poppers for 20–30 minutes before baking them. This will help the filling and pastry set, so they hold their shape better. Finally, brush them with an egg wash to secure the seams as they bake.
Can I make jalapeño poppers ahead of time?
Yes, you can make jalapeño poppers ahead of time. Start by halving, deseeding, and stuffing the jalapeños with a mixture of cream cheese, cheddar, and paprika. Then, wrap them in puff pastry and brush with beaten egg. At this point, you can either tightly wrap the poppers with cling film or place them in an airtight container and refrigerate for up to one day. This allows you to bake them fresh when needed. For longer storage, freeze the unbaked poppers for up to two months. First, freeze them solid on a tray, then transfer them to an airtight container. When you are ready to serve, bake them directly from the fridge or freezer, just add a few extra minutes to the baking time so they are evenly browned and the filling has melted.
How should I store jalapeño poppers?
Store your jalapeño poppers in an airtight container to keep them fresh and prevent moisture from changing their texture. You can refrigerate them for up to five days. If you need to store them longer, place them on a baking sheet lined with parchment paper, but make sure they do not touch. Freeze for 1–2 hours until solid, then transfer them to an airtight freezer bag or container. They can be kept in the freezer for about 9 months. Reheat by baking directly from the freezer and add a few extra minutes to the oven time.
Nutritional values
Nutritional value, per
1328 Kcal
| Fibre | - | 3.9 gram fibers |
| Protein | 9.8 | 32 gram |
| Fat | 66.6 | 100 gram |
| Carbohydrates | 23.6 | 77.2 gram |
Recommended information
Serving suggestion
Homemade jalapeño poppers wrapped in puff pastry
There is no denying that homemade treats just taste better, and these jalapeño poppers are no exception. Fresh jalapeños are stuffed to the brim with an ultra-cheesy filling, then wrapped in buttery, flaky puff pastry and baked until the cheese is irresistibly melty. Just hearing about them makes your mouth water.
And if you are worried, they might be too spicy, there is no need to. Since we remove the seeds, they are barely spicy at all, meaning everyone can enjoy them. These snackable little bites are made to be popped straight into your mouth.
Gooey cheese filling with paprika
When we say these jalapeño poppers are gooey and cheesy, we mean it. Each one hides a delicious cheesy surprise of a smooth, rich mixture of cream cheese and grated cheddar. The combo is made even more tempting with just a single teaspoon of smoky paprika. The taste is a perfect mix of creamy, tangy, and warmly spiced, all sealed inside the flaky pastry. This filling will stretch and melt with every bite, making these poppers almost too good to share.
Excellent snack and finger food for sharing
If you are looking for your new snack or finger food, cheese jalapeño poppers are a winner. They have earned their spot as a crowd favourite at game nights, parties, and casual hangouts with friends. Load them up on a platter and let your guests help themselves to these crisp and cheesy treats; they will disappear from the platter in no time. Poppers are also fantastic with dips, so try them with cool sour cream, creamy guacamole, or a tangy barbecue sauce.
Make mummy jalapeño poppers for Halloween
Even for Halloween, jalapeño poppers make perfect sense. Just look at the puff pastry shell, which already resembles a mummy wrapped in cloth. Wrap the pastry strips loosely so the cheese peeks out in places, bake until golden, then add a couple of candy eyes once they come out of the oven. And just like that, you have got yourself some mummy-inspired poppers that are both spooky and delicious. They are almost certain to get a few laughs before they get eaten.
We have many more Halloween-inspired recipes for you to try. Check out the spooky ghost cake, Halloween pasta with black spaghetti, and a tomato Halloween soup – so many delicious options.
Try your own version
One of the best things about jalapeño poppers is how easy they are to make your own. Wrap each stuffed jalapeño in a strip of bacon before the puff pastry goes on. As for the filling, try different cheese varieties like pepper jack if you like a bit more heat, or mozzarella if you prefer a milder taste. Of course, you can also go with Parmesan for a salty note.
But there are more ways to experiment with the filling. Consider adding finely chopped chives, scallions, or coriander to the cheese mixture. Or, for a satisfying crunch, sprinkle pre-toasted breadcrumbs over the filling before wrapping the jalapeños. Panko works best, but regular breadcrumbs are fine too.
Toast them in butter or olive oil until golden, season with paprika if you like, and let them cool completely before using them. You can even swap the puff pastry for a breadcrumb coating for a more traditional popper style, or even grill them instead of baking for a deeper, smoky taste.
