Japanese Popper Recipe

Jalapeños: 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, cheesy flavor to the filling.

Soy sauce: Adds a salty, umami depth to the filling mixture.

Sriracha: A hot sauce that brings a spicy kick to the filling.

Panko breadcrumbs: Japanese-style breadcrumbs that create a crunchy topping for the poppers.

When preparing the jalapeños, ensure they are evenly halved and thoroughly seeded to avoid an overly spicy bite. For a smoother filling, allow the cream cheese to reach room temperature before mixing it with the shredded cheddar, soy sauce, and sriracha. This will help the ingredients blend more seamlessly. When sprinkling the panko breadcrumbs on top, press them lightly into the cheese mixture to ensure they adhere well and create a crisp, golden crust during baking.

• jalapeños - 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 goat cheese: Goat cheese offers a tangy flavor that complements the heat of the peppers and provides a creamy texture.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that pairs nicely with the other ingredients.

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

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce provides a similar heat and garlic flavor, making it a good alternative to sriracha.

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

• Allow the Japanese poppers to cool completely after baking. This ensures that the cream cheese mixture sets properly and doesn't become too runny when stored.

• Place the cooled jalapeños in an airtight container. If stacking is necessary, separate layers with parchment paper to prevent sticking.

• Store the container in the refrigerator for up to 3 days. The panko breadcrumbs may lose some of their crunch, but the flavors will remain intact.

• For longer storage, arrange the Japanese poppers on a baking sheet lined with parchment paper, ensuring they do not touch each other. Freeze them for 1-2 hours or until solid.

• Once frozen, transfer the jalapeños to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• To reheat, preheat your oven to 375°F (190°C). Place the frozen Japanese poppers on a baking sheet and bake for 15-20 minutes, or until heated through and the panko breadcrumbs are crispy.

• Alternatively, you can reheat in an air fryer at 375°F (190°C) for 10-12 minutes for a quicker option.

• Avoid microwaving as it can make the panko breadcrumbs soggy and the cream cheese mixture unevenly heated.

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

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the Japanese poppers inside for about 8-10 minutes. This will ensure they are evenly heated and maintain their crispy texture.

• If you prefer using a microwave, place the Japanese poppers on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• For an air fryer, preheat it to 350°F (175°C). Arrange the Japanese poppers in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating and crispiness.

• If you have a stovetop, you can reheat the Japanese poppers in a skillet. Heat a small amount of olive oil over medium heat. Place the poppers in the skillet and cover with a lid. Cook for 5-7 minutes, turning occasionally until they are heated through and the panko breadcrumbs are crispy.

• Oven: Used to bake the jalapeños at the specified temperature until they are golden brown.

• Mixing bowl: Used to combine the cream cheese, shredded cheddar, soy sauce, and sriracha into a smooth mixture.

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

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

• Knife: Used to halve and seed the jalapeños.

• Cutting board: Used as a surface to safely cut and prepare the jalapeños.

• Measuring cups: Used to measure out the cream cheese, shredded cheddar, and panko breadcrumbs.

• Measuring spoons: Used to measure out the soy sauce and sriracha.

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

Pre-cut jalapeños: Halve and seed the jalapeños ahead of time to save prep work later.

Use a piping bag: Transfer the cheese mixture into a piping bag for quick and easy filling of the jalapeños.

Preheat the oven: Start preheating the oven while preparing the ingredients to save time.

Line the baking sheet: Use parchment paper or a silicone mat on the baking sheet for easy cleanup.