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

For less heat, remove the jalapeño ribs and seeds before chopping, or replace part of the jalapeño with finely diced mild green pepper.

Monterey Jack can replace some or all of the cheddar for a milder melt.

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 leftover Jalapeño Popper Bites, then refrigerate in a covered container within 2 hours and use within 3 to 4 days. Keep dips, sauces, or fresh garnishes separate so the cooked pieces do not soften in storage.

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
• Other game-day appetizers

Common Mistakes to Avoid

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

Nutrition Information

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

Frequently Asked Questions