Jalapeño Popper Bites

Ingredients

For the Filling

• 8 ounces cream cheese, softened
• 1 cup shredded sharp cheddar
• 2 jalapeños, seeded and finely minced
• 2 green onions, thinly sliced
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For Breading

• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon smoked paprika
• Cooking oil spray

For Serving

• Ranch dressing or sour cream

Substitutions

• To make Jalapeno Popper Bites gluten-free, use both gluten-free all-purpose flour and gluten-free panko.
• When making Jalapeno Popper Bites, use a firm dairy-free cream cheese; soft tub-style spreads may not set as firmly.
• Plain Greek yogurt or a thick dairy-free sour cream can replace sour cream; add it off heat when possible.

Instructions

Step 1: Make the filling

Mix cream cheese, cheddar, jalapeños, green onions, garlic powder, and salt until evenly combined.

Step 3: Bread the bites

Roll each ball in flour, then egg, then panko mixed with paprika. Press the crumbs on well.

Step 4: Cook

Air-fry at 380°F for 8 to 10 minutes or bake at 425°F for 11 to 13 minutes, until crisp and golden.

Step 5: Serve

Rest for 3 minutes, then serve warm with ranch or sour cream.

How to Store Leftovers

Cool Jalapeno Popper Bites promptly, cover it, and refrigerate within 2 hours. Use leftovers within 3 to 4 days and store fresh or crisp components separately.

How to Reheat

Reheat Jalapeno Popper Bites in a moderate oven or air fryer until hot, keeping sauces and cool garnishes separate.

How to Serve It

• Ranch dressing
• Salsa
• Celery sticks
• Other game-day appetizers

Common Mistakes to Avoid

• Cutting pieces at different sizes.
• Crowding during cooking.
• Adding wet sauce before browning.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions