Fried Jalapeno poppers on a white square plate garnished with lettuce and herbs, served on a table.

Game Day Jalapeño Poppers by Chef Marcel Vigneron

Difficulty

Medium

Allergens:

7 1/2 oz Boursin Cheese, room temperature1 1/4 cups Shredded Smoked Gouda5/8 Cup Shredded Sharp Cheddar2 1/2 Large Eggs2 1/2 tbsp Milk

Game Day Jalapeño Poppers by Chef Marcel Vigneron

Crispy Pork Rind Crust • Smoked Gouda • Boursin

Yield: 10 servings (Approx. 20 halves)

CHEF’S NOTE
Pork rinds bring crunch without heaviness, and the smoked cheeses carry the heat. These are bold, balanced, and built for a crowd.

Ingredients

For the Filling:

5 oz Chopped Pimientos

7 1/2 oz Boursin Cheese, room temperature

1 1/4 cups Shredded Smoked Gouda

5/8 Cup Shredded Sharp Cheddar

1 pinch Cayenne Pepper

3/8 tsp Ground Cumin

1 1/4 tbsp Fresh Cilantro, chopped

1 pinch Smoked Paprika

For the Jalapeños:

10 Jalapeños, stemmed, halved lengthwise, seeds and membranes removed

For the Breading:

5/8 cup Cake Flour

2 1/2 Large Eggs

2 1/2 tbsp Milk

6 1/4 cups Pork Rinds or Potato Chips (ground in food processor)

For Frying:

Grapeseed oil

For Serving:

Lime Wedges

Ranch or crema

Extra Cilantro or Smoked Paprika Dust

Instructions

Step 1

Prepare the Filling - In a mixing bowl, combine pimientos, Boursin, smoked Gouda, cheddar, cayenne, cumin, cilantro, and smoked paprika. Mix until smooth and well incorporated.

Step 2

Stuff the Jalapeños - Spoon the filling evenly into each jalapeño half. Arrange stuffed peppers on a parchment-lined baking sheet.

Step 3

Set Up the Breading Station - Prepare three shallow bowls with the following:
• Flour seasoned with a pinch of salt and cracked black pepper
• Egg wash: eggs whisked with milk
• Crumbs: ground pork rinds or potato chips.

Step 4

Bread the Poppers - Dredge each stuffed jalapeño in flour (shake off excess), then egg wash, then crumb mixture, pressing gently to adhere. Return breaded poppers to the tray.