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Jalapeño Popper Stuffed Onion Rings

Crispy, double-breaded onion rings stuffed with a creamy, gooey mixture of cream cheese, cheddar, bacon, and spicy jalapeños.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 rings
Course: Appetizer, Snack
Cuisine: American, Party Food
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 (8 oz) package cream cheese softened
  • 1 cup shredded sharp cheddar cheese freshly grated
  • 2 large jalapeño peppers seeded and finely diced
  • 1 large egg lightly beaten
  • 6 strips bacon cooked and crumbled
Onions and Seasoning
  • 2 large sweet onions sliced into 1/2-inch rings
  • 0.5 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 0.5 tsp garlic powder
Breading Station
  • 0.5 cup all-purpose flour
  • 2 large eggs for breading
  • 0.25 cup milk
  • 1.5 cups panko breadcrumbs
  • 2 cups oil for frying
Serving
  • 0.5 cup Ranch dressing for dipping

Equipment

  • Mixing bowls
  • Saucepan or Dutch Oven
  • Wire rack
  • Slotted spoon or metal spider

Method
 

  1. Slice sweet onions into 1/2-inch thick rings and separate.
  2. In a bowl, mix softened cream cheese, cheddar, jalapeños, crumbled bacon, kosher salt, pepper, and garlic powder. Add one beaten egg and combine.
  3. Stuff the filling mixture into the cavity of each large onion ring, compacting slightly.
  4. Freeze the stuffed rings for 45 minutes to 1 hour. This solidifies the filling.
  5. Set up a breading station with three bowls: Flour (seasoned with salt and pepper), Egg wash (eggs and milk), and Panko breadcrumbs.
  6. Heat oil in a Dutch oven or heavy pot to 350°F (175°C).
  7. Working in small batches, remove frozen rings. Dredge in flour, dip in egg wash, coat in panko. Dip in egg wash AGAIN and then back in panko for a final double coat.
  8. Carefully lower breaded rings into the hot oil. Fry for 2-3 minutes per side until golden brown and crispy.
  9. Remove to a wire rack to drain. Serve warm with ranch dressing.

Notes

Do not skip the freezing step. A double-panko breading is essential for keeping the molten filling sealed. Maintain oil at 350°F for perfect results.