# What You'll Need:
→ Jalapeños
01 - 8 large fresh jalapeño peppers
→ Cheese Filling
02 - 4 oz cream cheese, softened
03 - 2 oz shredded cheddar cheese
04 - 1 small garlic clove, minced
05 - 1/4 tsp smoked paprika
06 - 1/4 tsp salt
→ Breading
07 - 1/2 cup all-purpose flour
08 - 2 large eggs
09 - 1 cup breadcrumbs (panko or regular)
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
→ For Frying
12 - Vegetable oil for deep frying
→ Ranch Dip
13 - 1/2 cup prepared ranch dressing
# Directions:
01 - Slice each jalapeño in half lengthwise. Carefully remove seeds and membranes, wearing gloves to protect your hands from capsaicin irritation.
02 - Combine cream cheese, shredded cheddar, minced garlic, smoked paprika, and salt in a bowl. Mix thoroughly until completely smooth and evenly incorporated.
03 - Fill each jalapeño half with the cheese mixture, pressing gently to ensure the filling reaches all corners and mounding slightly above the pepper edge.
04 - Arrange three shallow bowls: place flour in the first, beat eggs in the second, and mix breadcrumbs with salt and pepper in the third.
05 - Coat each stuffed jalapeño in flour, shaking off excess. Dip into egg wash, then press into breadcrumb mixture, ensuring complete coverage. For extra crunch, repeat egg and breadcrumb coating.
06 - Heat vegetable oil in a deep saucepan to 350°F. Fry poppers in batches, cooking 2–3 minutes per side until deep golden brown. Transfer to paper towels to drain excess oil.
07 - Arrange jalapeño poppers on a serving platter while still hot. Serve alongside cool ranch dip for contrast against the spicy, crispy exterior.
