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

  1. Molly

    I was looking for this recipe and looked at yours because you had the video. I made these for my Tex Mex themed dinner and they were a Big hit. Delicious! Well done. Easy to make. Just what I was looking for. Thank you ?

  2. Angie

    Made these tonight with garden fresh jalapenos and OH MY GOSH!!! They were perfect! Followed recipe to the t. Waited 30 min. between each set and they fried up great. Kudos to the creator of this wonderful recipe. Cheers!

  3. Ron

    It would be nice to include a dipping sauce with these. I tried these recently at a well-known restaurant chain and they had a nice “refreshing and cool” sauce that really played well with the heat of the peppers. I know they included avocado, and I use sour cream / natural yogurt with sriracha sauce for a quick and simple sauce.

      • Stephanie

        I don’t think this will work well. It is possible, but the cream cheese really helps it melt a little nicer. Or you could try it with American cheese, not Velveeta, but American cheese you buy from the deli department in your grocery store.

  4. Joe D

    Great recipie!
    I used fresh jalapeño and I would definitely blanch mu peppers first to soften them up.
    I used three times as much flour and twice as much bread crumbs as this recipie called for when I made mine.
    I am so happy that I found this recipie! I love jalapeño poppers !!!

  5. Slonka

    I think I will attempt these for the family sometime this weekend. Looks like a great recipe. Thanks, Stephanie.

  6. Michele Riccardi-Mees

    Absolutely the best!!…I used fresh jalapeños from my garden…wouldn’t change a thing on your recipe…blanching was not necessary at 350 degrees for 2 minutes…peppers were perfect.. ..waiting is the key after flouring and breading…I waited 30 minutes after each step..Thank You!!

  7. Dee

    Good recipe, but the peppers seemed a bit hard still. would definitely blanch the peppers first. Also used quite a bit more milk and breadcrumbs than it called for. I’ll be making these again.

      • Dee

        We have been putting them in the toaster oven on broil for about 15 mins, then flip and cook another 7. They come out fully cooked, and one side is softer, so it doesn’t tear up the roof of my mouth. I’m making another batch today! Actually a double batch lol We freeze them and eat these a few times a week. Kudos! Love this recipe! And yes, mine are rather big peppers.. But we’re ok with them in the toaster, and staying away from all the fat when frying.

      • Sue Ballard

        I make a lot of egg rolls and poppers, I’m thinking that if you wrapped a popper in an egg roll skin it would brown the skin way before the pepper inside can cook. I’d like to know if this worked.

  8. Kelly Miller

    Made these tonight. We didn’t have breadcrumbs, so instead, we threes bag of turkey stuffing in the food processor. Turkey only because it’s what we had 🙂 all I can say is wow! Next batch will include Franks red hot sauce in with the cheeses and more seeds!!

  9. alana

    Made these. They were great, however it was difficult to keep the breading from falling off while deep frying. We put half in the freezer. Perhaps those will work better since the breading will be frozen to the pepper before frying.

    • stephaniemanley

      I generally don’t have this problem. I might suggest that you really wait a bit in between coating and the frying. It is really critical you do this.

  10. Sandy Flowers Stephens

    YUM!! I have been over run with Jalapenos at my house!! I have made jalapeno jelly, candied jalapenos and used them in my homemade Salsa that I canned… This sounds like another good way to use my peppers!! Thanks, can’t wait to try these!!!

  11. Danielle

    Could I just hollow the peppers out or do they need to be cut in half? Also do you need to use a second cheese or can it be just cream cheese?

    • stephaniemanley

      You could do it that way. I have seen them more often done like I split them as pictured in this recipe.

      You can also prepare the recipe anyway you like. You could use only 1 type of cheese, but I wrote the recipe using a couple of types of cheese because I thought that they tasted better this way.

4.85 from 13 votes (8 ratings without comment)

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