Crispy Jalapeno Popper Stuffed Onion Rings (Print version)

Golden onion rings stuffed with creamy jalapeno cheddar filling, breaded in panko, and fried until crisp.

# Ingredients:

For the stuffed rings

01 - 2 large yellow onions
02 - 8 oz (225 g) cream cheese, softened
03 - 1 cup (115 g) shredded sharp cheddar cheese
04 - 1/2 cup (55 g) shredded Monterey Jack cheese
05 - 3 fresh jalapenos, finely diced, seeds removed for milder heat
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper

For breading and frying

10 - 1 cup (125 g) all-purpose flour
11 - 3 large eggs, beaten
12 - 2 cups (120 g) panko breadcrumbs
13 - 1/2 teaspoon kosher salt, plus more for finishing
14 - 4 cups (950 ml) neutral oil, for frying

For serving

15 - Ranch dressing, sour cream dip, or chipotle mayo

# Instructions:

01 - Peel the onions and slice them into 3/4-inch thick rounds. Separate the layers and pair larger rings with smaller rings so there is a channel between them for filling.
02 - Mix the softened cream cheese, cheddar, Monterey Jack, diced jalapenos, garlic powder, smoked paprika, salt, and pepper until thick and evenly combined.
03 - Press the filling into the space between each onion ring pair. Smooth the edges, place on a tray, and chill for 20 minutes to firm the filling.
04 - Place flour in one shallow bowl, beaten eggs in a second, and panko mixed with 1/2 teaspoon salt in a third.
05 - Coat each chilled stuffed ring in flour, dip in egg, and press into panko. For extra crunch, dip again in egg and panko, pressing gently so the crumbs adhere.
06 - Heat oil in a heavy pot to 350°F. Fry the rings in small batches for 3-4 minutes, turning once, until deep golden and crisp.
07 - Transfer the fried rings to a wire rack and season lightly with salt while hot. Rest for 3 minutes, then serve with ranch or your favorite creamy dip.

# Good to know:

01 - Chilling the stuffed rings helps prevent filling leaks.
02 - Best served fresh while the crust is crisp.
03 - Estimated nutrition is per serving, based on 6 servings.

Back