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Jalapeño Popper Stuffed Onion Rings

Thick-cut onion rings stuffed with a creamy, bacon and jalapeño popper filling, double-breaded in Panko, and deep-fried until perfectly crisp and gooey.
Print Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Freezing Time 30 minutes
Total Time 50 minutes
Servings: 6 rings
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Jalapeño Popper Filling
  • 8 oz cream cheese full fat, softened
  • 1 cup sharp cheddar cheese shredded
  • 4-6 slices bacon cooked crispy and crumbled
  • 2-3 medium jalapeños seeded and finely diced
Breading and Frying
  • 2 large yellow onions sliced 3/4-inch thick (use largest rings)
  • 1 cup all-purpose flour
  • 2 large eggs whisked for egg wash
  • 1 cup Panko breadcrumbs for superior crunch
  • 2-3 cups vegetable oil for deep frying

Equipment

  • Heavy-Bottomed Pot or Deep Fryer
  • Wire Rack and Paper Towels
  • Freezer
  • Three shallow dishes for breading

Method
 

  1. Mix all filling ingredients until thick and viscous. Slice onions into 3/4-inch rings (using only the thickest ones).
  2. Carefully pack the filling into the center of each onion ring. Place on a baking sheet and freeze for at least 30 minutes until firm.
  3. Set up three breading stations: flour, egg wash (eggs + 1 tbsp milk), and Panko breadcrumbs.
  4. Double Dip: dredge frozen ring in flour, then egg wash, then Panko. Dip back into egg wash, and finally, back into Panko, pressing firmly. Freeze for 10 more minutes.
  5. Heat oil to 350°F (175°C). Fry rings in batches for 2-3 minutes per side until golden brown and crispy.
  6. Remove to a wire rack, salt lightly, and serve immediately while the filling is molten and gooey.

Notes

Freezing the stuffed rings is mandatory to prevent the filling from leaking and to ensure the breading adheres properly. Use an oil thermometer to maintain a steady temperature.