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Food & Recipes

QVC’s David Venable Shares His Simple Trick for the Tastiest Jalapeño Poppers


Some people might try to tell you that Super Bowl Sunday is about a silly football game, but we know better: It’s all about the food. For those who like their snacks on the spicier side, David Venable, host of QVC’s In the Kitchen with David, has the perfect jalapeño popper recipe — plus a simple trick that makes them even tastier. 

Venable shared the tip with Woman’s World while discussing his favorite game day snacks in our latest print issue (buy on news stands now or on Amazon, $59.60 for a year’s subscription). It’s all about cooling things down before heating them up.

After prepping your jalapeños with cheesy goodness, pop them into the freezer for 15 minutes. Then take them out and coat with bread crumbs and pop them back in the freezer for another 15 minutes before frying. 

Venable explains that when working with loose filling like cheese and bread crumbs, freezing can help hold everything together while you fry rather than leaking or falling out. This way, you’re left with a deliciously crunchy and creamy result in every bite!

Take a look below for his full jalapeño pepper recipe:


  • 6 large jalapeño peppers
  • 1 cup cream cheese, at room temperature
  • 1/2 cup shredded cheddar cheese
  • 8 strips bacon, cooked, chopped
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 eggs, beaten
  • 1 cup panko breadcrumbs
  • 3 cups oil
  • 1/2 cup mayonnaise
  • 1 Tbsp. honey 
  • Juice of 1 lemon
  • 1 tsp. salt 
  • 1 clove garlic, grated
  • 1 Tbsp. chopped fresh chives


  • Cut jalapeños in half lengthwise. Scrape out inside with spoon to remove seeds and ribs. Set aside. 
  • In bowl, combine cream cheese, cheddar cheese, and bacon. Spoon into disposable plastic pastry bag; cut 1/2″ from tip. Fill jalapeño halves with generous helping of cheese filling, about 2 Tbsp. 
  • Cover poppers with plastic wrap; freeze 15 minutes.
  • Set out 3 medium bowls. Mix flour and salt in first bowl, whisk eggs in second bowl, and add panko to third bowl.
  • First, coat popper in flour, shaking off excess. Next, coat popper in egg, let excess drip off. Roll popper in panko; press breadcrumbs into surface so that it adheres.
  • Repeat with all poppers. Set poppers on rack over a small baking sheet; freeze 15 minutes.
  • Heat 1” oil in wide skillet over medium-low heat until shimmering, about 350 degrees Fahrenheit.
  • While oil is heating, combine mayonnaise, honey, lemon juice, salt, garlic, and chives in a small bowl; reserve. 
  • Fry chilled poppers in batches until deep golden brown, about 3 minutes per side. Season with a pinch of salt right as you remove from pan. 
  • Let cool and drain on rack or paper towels for 5 minutes.
  • Serve with reserved mayonnaise dipping sauce. 

No matter which team ends up winning the big game, these poppers will be the true stars of your Super Bowl celebration!

This recipe originally appeared in our print magazine.

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