Crispy Fried Jalapeño Poppers Recipe (The Ultimate Party Appetizer)

Nothing says “party time” quite like a platter of golden, crispy jalapeño poppers disappearing before your eyes. These restaurant-quality appetizers combine the perfect balance of creamy cheese filling, mild heat, and satisfying crunch that makes them absolutely irresistible. The best part? You can customize the filling and make them fresh at home for a fraction of restaurant prices.

overhead view of a jalapeno poppers in a bowl

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Why This Recipe Works

The secret to perfect jalapeño poppers lies in the triple-coating technique that creates an incredibly crispy exterior while keeping the cheese filling creamy and melted inside. The seasoned flour mixture adds layers of flavor, while the double milk and breadcrumb coating ensures the breading stays put during frying, preventing cheese leakage.

jalapeno popper with a bite taken out of it on top of a pile of the poppers

Ingredients

For the Peppers:

  • Fresh jalapeño peppers – Choose firm, bright green peppers for best texture and flavor
  • Cream cheese – Provides a rich, smooth base for the filling
  • Shredded cheddar cheese – Adds sharp flavor and melty texture
  • Whole milk – Creates adhesion for the breading layers

For the Seasoned Coating:

  • All-purpose flour – Forms the foundation of the crispy coating
  • Salt – Enhances all flavors and seasons of the breading
  • Ground black pepper – Adds warmth and complexity
  • Paprika – Contributes color and mild smoky flavor
  • Chili powder – Complements the jalapeño heat with earthy spice
  • Garlic powder – Provides savory depth without overwhelming

For Finishing:

  • Seasoned breadcrumbs – Creates the final golden, crispy exterior
  • Vegetable oil – For deep frying to perfect golden color
jalapeno poppers ingredients

How to Make Jalapeno Poppers

  1. Slice jalapenos in half lengthwise.
  2. Use a spoon to scrape out the pith and seeds from the peppers.
    jalapeno peppers cut in half and seeded
  3. Place cream cheese and cheddar cheese in a small bowl and stir until well blended.
    cheddar and cream cheese mixture in a bowl
  4. Use a small spoon to fill each pepper half with the cream cheese mixture.
    cheese filled jalapeno peppers
  5. Place flour, salt, pepper, paprika, chili powder, and garlic powder in a bowl and whisk to combine thoroughly.
  6. Place milk into a separate shallow bowl.
  7. Dip stuffed jalapeno into the seasoned flour.
    coating a cheese stuffed jalapeno pepper in flour
  8. Place the floured jalapeno in the milk and turn it over to coat all sides with milk.
    a flour coated cheese stuffed jalapeno pepper in milk
  9. Place the jalapeno back into the seasoned flour and turn it over to coat all sides with flour.
    coating a cheese stuffed jalapeno pepper in flour
  10. Place the floured pepper on a rack on a baking sheet and let the peppers sit for about 10 minutes.
    flour coated cheese filled jalapeno peppers on a wire rack
  11. Pour breadcrumbs into a separate bowl.
  12. Dip floured jalapeno pepper into the milk again.
  13. Dip the jalapeno into the bread crumbs.
    coating a cheese stuffed jalapeno pepper in breadcrumbs
  14. Place the jalapeno back on the rack.
  15. Heat oil to 350 degrees.
  16. Dip the jalapeno into the milk and the bread crumbs for a second time.
  17. Let the breaded jalapenos set for about 5 minutes.
  18. Fry the jalapeno poppers one or two at a time until golden brown, about 1 to 2 minutes.
    jalapeno poppers frying in oil
  19. Drain fried jalapeno poppers before serving.

Safety Tips for Working with Jalapeños

Heat Level Understanding:

Jalapeños range from 2,500 to 8,000 Scoville units. The brown streaks (called “corking”) indicate an older pepper but don’t necessarily mean more heat. Heat concentrates in the seeds and white pith near the stem.

Essential Safety Precautions:

  • Wear disposable gloves when handling peppers to prevent capsaicin transfer
  • Never touch your face especially eyes, nose, or mouth while working
  • Wash hands thoroughly with dish soap immediately after handling
  • Test pepper heat by tasting a small piece from the tip (mildest part)

Reducing Heat Levels:

  • Remove all seeds using a small spoon to scrape thoroughly
  • Eliminate white pith (inner membrane) where capsaicin concentrates
  • Rinse peppers under cold water to remove residual oils
  • Pat completely dry before stuffing to ensure breading adherence

What should I dip my jalapeno poppers in?

There are so many possibilities when enjoying this game day snack. Here are a few suggestions for you.

Storage & Reheating Instructions

  • Freezing: Freeze cooked, cooled poppers on baking sheets until solid, then transfer to freezer bags for up to 3 months. Reheat frozen poppers in 350°F oven for 15-20 minutes.
  • Refrigerator Storage: Store cooled poppers in airtight containers for up to 3-4 days. Note that breading may soften slightly when refrigerated.
  • Reheating Method: Reheat in 350°F oven for 8-10 minutes until heated through and crispy exterior is restored. Avoid microwaving, which makes breading soggy.
overhead view of jalapeno poppers in a bowl

Love jalapeno peppers? Try these recipes!

Great Game Day Recipes

Check out my easy appetizer recipes and the best game day food here on CopyKat!

overhead view of a jalapeno poppers in a bowl

Crispy Fried Jalapeño Poppers Recipe

Golden, crispy jalapeño poppers stuffed with creamy cheese filling. Perfect party appetizer that's ready in 30 minutes with simple ingredients!
4.85 from 13 votes
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: Mexican
Keyword: Jalapeno Poppers
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 30
Calories: 133kcal

Ingredients

  • 30 jalapeno peppers
  • 16 ounces cream cheese softened
  • 12 ounces shredded Cheddar cheese
  • 1 cup milk
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • teaspoon paprika
  • teaspoon chili powder
  • teaspoon garlic powder
  • 1 cup seasoned breadcrumbs
  • 1 quart vegetable oil for frying

Instructions

  • Slice jalapenos in half lengthwise. Use a spoon to scrape out the pith and the seeds inside of the peppers. The seeds and the pith are where the intense heat is, so you want to remove the heat.
  • Prepare the cheesy filling by combining the cream cheese and shredded cheddar cheese in a small mixing bowl. Stir to combine.
  • Use a ssmall poon to fill each pepper half with the cheese mixture.
  • Prepare seasoned flour by placing the flour into a small shallow bowl. Add salt, pepper, paprika, chili powder, and garlic powder to the flour. Whisk or stir spices into the flour until it has a uniform appearance.
  • Place milk into a separate shallow bowl.
  • Dip stuffed jalapeno into the seasoned flour, the milk, and then back into the seasoned flour.
  • Place floured pepper on a baking sheet with a rack. Let the peppers "dry" for about 10 minutes. This step is crucial for the peppers. The flour layer will help the stuffing remain inside the pepper, and give the breadcrumbs something to hold onto.
  • Pour breadcrumbs into a separate bowl.
  • Dip floured jalapeno pepper into the milk and then into the bread crumbs. Place pepper back on the rack.
  • Heat oil to 350 degrees.
  • Dip pepper into the milk and the bread crumbs for the second time. Go ahead and dip all, this should be enough drying time for the coating. The bread crumb coating needs about five minutes for its drying time.
  • Fry peppers one or two at a time until golden brown. This will only take a minute or two.
  • Remove poppers from the oil and drain on a wire rack resting on a baking sheet. Draining them on paper towels can leave the bottoms a bit sogy.

Video

Notes

It is highly recommended you wear gloves when cutting the jalapenos. The oils in the peppers can burn your skin.
You can freeze the fried jalapeno poppers to enjoy later. Place them spaced apart on a baking sheet and freeze until solid. Store frozen poppers in a zip-top freezer bag. To reheat frozen jalapeno poppers, bake at 350 degrees for 20 minutes until hot, about 20 minutes.

Nutrition

Calories: 133kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 58mg | Fiber: 0g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 0.9mg | Calcium: 114mg | Iron: 0.5mg

About Stephanie Manley

Stephanie Manley is the creator of CopyKat.com. She has been recreating copycat recipes since 1995. Learn more about Stephanie Manley.

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Reader Interactions

Comments

    • stephaniemanley

      I appreciate you input. How long did it take you to great the peppers prepped and ready to go before you started to cook them? It takes me about 10 minutes, but I am pretty familiar with the recipe.

  1. Amanda ( The Kitcheneer)

    These jalapeno poppers look so good! I know what to make when the jalepenos in my garden are ripe!

  2. coolstorybuddy!

    I made these twice! Great general recipe. I especially appreciated your breading technique. The only substitution I made was panko crumbs instead of regular breadcrumbs. The poppers were super crunchy and super tasty. Oh, I highly recommend blanching the jalapeños for about a minute or so (before stuffing) to make sure the pepper would be cooked through without worrying about burning the breading.

  3. Jay

    You get SO many sparkle points for putting captioning on your video. Thank you–no one else does that, and it is much appreciated by us deaf folks 🙂

    • stephaniemanley

      Well then you wouldn’t see why I would remove it at all ;). I personally think sometimes they can be too hot, so I feel it is ok to remove the inside.

  4. Dixi

    My father plants banana peppers every year in his garden. We make hot mustard with them, but we have plenty in the cupboard now. I’m looking for something new to try with them. I’m gonna give your recipe a whirl and hope they turn out o.k. even though they are the banana and not jalapeno.

    • sarah

      the banana ones are hot to though right? So hopefully it will taste just as good.. just not sure what you can dip them in to cool them down.. sometimes we dip them in ranch dressing or just eat them the way they are… pizza hut used to have them they don’t anymore.. we loved those!

    • Dixi

      Oh My!!! I made the poppers the same day I found this recipe. The family flipped!!!!! My father took the extra ones to work and they were begging for the recipe. Dad was upset because he gave the rest of the peppers away just hours before I made these. 🙂 The only problem is, I made myself more work for next season.
      To answer the question about the hotness. Banana peppers are milder than a Jalapeno. To balance the difference between the two peppers, I simply added some of the seeds to the cream cheese mixture. They were so delicious we didn’t need a dip. PERFECT!!!! Thank You so much for this recipe.

  5. mootma

    These came out great! Follow the directions and don’t try to go too fast. If you fry too many at once it doesn’t work…duuhh

    • stephaniemanley

      Frying too many of one thing at once, always leads to failure. I am glad to hear these came out great for you.

4.85 from 13 votes (8 ratings without comment)

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