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Jalapeño Rice Poppers

Close-up of crispy fried jalapeño rice poppers filled with melted cheese and bits of jalapeño.
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Easy oven-baked jalapeño rice poppers filled with cream cheese and cheddar, perfect for parties.

Ingredients

Scale
  • 1 cup cooked rice
  • 4 ounces cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup finely chopped fresh jalapeños (seeds removed for less heat)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet.
  2. In a medium bowl, combine the cooked rice, softened cream cheese, shredded cheddar cheese, chopped jalapeños, garlic powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
  3. Roll the mixture into small balls, about 1 inch in diameter.
  4. In a shallow dish, combine the panko breadcrumbs and melted butter. Stir to coat the breadcrumbs evenly.
  5. Roll each rice ball in the buttered breadcrumbs until fully coated.
  6. Place the coated rice balls on the prepared baking sheet.
  7. Bake for 15-20 minutes, or until golden brown and heated through.
  8. Serve hot.

Notes

  • For spicier poppers, leave some seeds in the jalapeños.
  • You can substitute Monterey Jack cheese for cheddar.
  • These can be made ahead and baked just before serving.

Nutrition

Find it online: https://devourdish.com/jalapeno-rice-poppers/