Deconstructed Jalapeno Poppers Balls

Total Time
2hrs 5mins
Prep
2 hrs
Cook
5 mins

My favorite part of a jalapeno popper was always the cream crease and the fried breading. This recipe is super easy and lets the cream cheese play a bigger role. **Please note the preparation time is mostly chilling time. Confession, I am a huge wimp when it comes to hot food and as this recipe is written, it's a little more spicy than I'd prefer. But with fewer peppers you lose a lot of the flavor. If you love heat, you can add more jalapenos or use fresh instead of jarred which are usually much hotter. I serve with a mild salsa and ranch dip, both go well with flavors and texture.

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Ingredients

Nutrition

Directions

  1. Mix softened cream cheese, jalapenos and salt together. (I often further chop the diced jalapenos, but that's a personal preference).
  2. Refrigerate at least 30 minutes to an hour.
  3. Roll approximately a tablespoon worth of the mixture into a ball, then roll in the breadcrumbs. Repeat with the rest of the cream cheese mixture.
  4. Beat the two eggs in a shallow bowl.
  5. Dip each coated ball into the egg and then roll again in the breadcrumbs.
  6. Line up the twice coated balls on a cookie sheet coated with cookie spray. I use parchment paper as well to help with clean-up.
  7. Refrigerate the finished balls for at least another hour, up to overnight.
  8. Cooked at 375 for 5-8 minutes. The crumbs should just start to brown and the coating crack a little, but the cheese should not be melting out.
  9. They hold up best if you let them sit for a couple minutes before eating.