Tempura Jalapeño Poppers
Mega Spice. Zero Fuss.
If you want all the best parts of a jalapeño popper without trying to keep the filling inside, these are made for you! These are rolled into creamy, cheesy bites with jalapeño, plant-based bacon, and sriracha in every scoop. The tempura shell gets light and crispy while the center turns hot, gooey, and just the right amount of spice.
INGREDIENTS
- 8 ounces cream cheese, softened
- 2 cups shredded pepper jack cheese
- 3 jalapeños, seeded and diced
- ¼ cup chopped, plant-based bacon
- 2 tablespoons sriracha
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- 60 ounces vegetable oil, for a 6-quart pot
- Homemade jalapeño ranch or your favorite dipping sauce
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot and heat it to 380°F.
STEP 2: Make the Filling
Mix the cream cheese, pepper jack, jalapeños, plant-based bacon, and sriracha until combined.
STEP 3: Shape and Freeze
Roll the filling into 17 bite-size balls, arrange them on a parchment-lined tray, and freeze for 2 to 3 hours.
STEP 4: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
STEP 5: Fry Fearlessly
Coat the frozen filled balls in batter and carefully place them in the 380°F oil. Fry for 2 minutes, until golden. Work in two batches.
STEP 6: Serve & Enjoy
Drain briefly and serve hot with jalapeño ranch or your favorite dipping sauce.
⭐ Pro tip: Give the centers a minute to cool so the first bite does not fight back.
