Japanese Jalapeno Popper Recipe

Jalapenos: Fresh, spicy peppers that are halved and seeded to create a vessel for the filling.

Cream cheese: Softened to mix easily and provide a creamy base for the filling.

Cheddar cheese: Shredded to add a sharp, tangy flavor to the filling.

Soy sauce: Adds a savory, umami flavor that complements the other ingredients.

Garlic powder: Provides a subtle garlic flavor without the moisture of fresh garlic.

Ginger powder: Adds a warm, slightly spicy note to the filling.

Panko breadcrumbs: Japanese-style breadcrumbs that create a light, crispy topping.

Butter: Melted to help the panko adhere and brown nicely.

When preparing the jalapenos for this recipe, make sure to remove all the seeds and membranes thoroughly. This not only reduces the heat level, making the dish more palatable for those who are sensitive to spice, but also creates more space for the cheese mixture. Use a small spoon or a paring knife to carefully scrape out the insides. Additionally, to ensure the panko breadcrumbs adhere well, gently press them onto the filled jalapenos, making sure they cover the cheese mixture completely. This will result in a perfectly crispy topping.

• jalapenos - Substitute with poblano peppers: Poblano peppers are milder and larger, making them easier to stuff while still providing a slight heat.

• cream cheese - Substitute with mascarpone cheese: Mascarpone has a similar creamy texture but is slightly sweeter, which can add a unique twist to the dish.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the other ingredients.

• soy sauce - Substitute with tamari sauce: Tamari is a gluten-free alternative to soy sauce and has a richer, less salty flavor.

• garlic powder - Substitute with fresh minced garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• ginger powder - Substitute with fresh grated ginger: Fresh ginger offers a more vibrant and zesty flavor than ginger powder.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be a gluten-free alternative.

• melted butter - Substitute with olive oil: Olive oil can be used to coat the breadcrumbs, offering a different but pleasant flavor profile.

• Allow the jalapeno poppers to cool completely after baking. This ensures that the cream cheese filling sets properly and doesn't become too runny when stored.
• Place the cooled jalapeno poppers in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Transfer the baking sheet to the freezer and freeze the jalapeno poppers for about 1-2 hours, or until they are solid. This step is crucial for maintaining their shape and texture.
• Once frozen, remove the jalapeno poppers from the baking sheet and place them in a freezer-safe bag or airtight container. Be sure to label the container with the date.
• For optimal freshness, consume the frozen jalapeno poppers within 1-2 months. They can be stored in the freezer for up to 3 months, but the quality may start to decline after the first couple of months.
• When ready to enjoy, preheat your oven to 375°F (190°C). Place the frozen jalapeno poppers on a baking sheet lined with parchment paper.
• Bake the jalapeno poppers for 25-30 minutes, or until the tops are golden brown and the filling is heated through. You may need to adjust the baking time slightly depending on your oven.
• Let the jalapeno poppers cool for a few minutes before serving to ensure the filling isn't too hot. Enjoy your delicious, crispy, and creamy Japanese jalapeno poppers straight from the oven!

• Preheat your oven to 350°F (175°C). Place the leftover jalapeno poppers on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until they are heated through and the panko breadcrumbs topping is crispy again.

• If you're in a hurry, use a microwave. Place the jalapeno poppers on a microwave-safe plate. Heat on medium power for 1-2 minutes. Check to see if they are heated through. Be cautious, as the cream cheese filling can get very hot.

• For an extra crispy texture, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the jalapeno poppers in a single layer in the basket. Air fry for 5-7 minutes, or until they are hot and the panko breadcrumbs are crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the jalapeno poppers on the toaster oven tray and heat for 10-12 minutes, or until they are warmed through and the tops are golden brown.

• For stovetop reheating, use a skillet over medium heat. Add a small amount of olive oil or butter to the skillet. Place the jalapeno poppers in the skillet, cover with a lid, and heat for 5-7 minutes, turning occasionally to ensure even heating.

• Oven: Used to bake the jalapeno poppers at the specified temperature.

• Mixing bowl: Used to combine the cream cheese, shredded cheddar cheese, soy sauce, garlic powder, and ginger powder.

• Spoon: Used to fill each jalapeno half with the cheese mixture.

• Separate bowl: Used to mix the panko breadcrumbs with melted butter.

• Baking sheet: Used to place the filled jalapenos on for baking.

• Knife: Used to halve and seed the jalapenos.

• Cutting board: Used as a surface to halve and seed the jalapenos.

• Measuring spoons: Used to measure out the soy sauce, garlic powder, and ginger powder.

• Measuring cup: Used to measure out the shredded cheddar cheese and panko breadcrumbs.

Prepare the filling: Mix the cream cheese, shredded cheddar cheese, soy sauce, garlic powder, and ginger powder in advance and store in the fridge.

Uniform shape: Slice and seed the jalapenos uniformly to ensure even cooking.

Pre-coat breadcrumbs: Mix panko breadcrumbs with melted butter ahead of time and store in an airtight container.

Use a piping bag: Fill the jalapenos quickly by using a piping bag for the cheese mixture.

Line the baking sheet: Use parchment paper on the baking sheet for easy cleanup.