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.
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Table of Contents
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.
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
How to Make Jalapeno Poppers
- Slice jalapenos in half lengthwise.
- Use a spoon to scrape out the pith and seeds from the peppers.
- Place cream cheese and cheddar cheese in a small bowl and stir until well blended.
- Use a small spoon to fill each pepper half with the cream cheese mixture.
- Place flour, salt, pepper, paprika, chili powder, and garlic powder in a bowl and whisk to combine thoroughly.
- Place milk into a separate shallow bowl.
- Dip stuffed jalapeno into the seasoned flour.
- Place the floured jalapeno in the milk and turn it over to coat all sides with milk.
- Place the jalapeno back into the seasoned flour and turn it over to coat all sides with flour.
- Place the floured pepper on a rack on a baking sheet and let the peppers sit for about 10 minutes.
- Pour breadcrumbs into a separate bowl.
- Dip floured jalapeno pepper into the milk again.
- Dip the jalapeno into the bread crumbs.
- Place the jalapeno back on the rack.
- Heat oil to 350 degrees.
- Dip the jalapeno into the milk and the bread crumbs for a second time.
- Let the breaded jalapenos set for about 5 minutes.
- Fry the jalapeno poppers one or two at a time until golden brown, about 1 to 2 minutes.
- 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.
- White queso
- Ranch dressing
- Thai sweet chili sauce
- Raspberry chipotle dip
- Pineapple chutney
- Cilantro lime dip
- Blue cheese dressing
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.
Love jalapeno peppers? Try these recipes!
- Air Fryer Jalapeno Poppers
- Candied Jalapenos
- Cheddar Cheese Jalapeno Poppers
- Jalapeno Cornbread
- Jalapeno Cream Cheese Wontons
- Jalapeno Ranch Dip
Great Game Day Recipes
- 7 Layer Dip
- Bacon Wrapped Smokies
- Fried Cheese Curds
- Jarlsberg Cheese Dip
- Taco Ring
- Vegetable Dip
- White Queso Dip
Check out my easy appetizer recipes and the best game day food here on CopyKat!
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!
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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
- ⅛ teaspoon paprika
- ⅛ teaspoon chili powder
- ⅛ 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
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 ?
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!
I am happy to hear you enjoyed the poppers!
If I put bacon should I cut it up raw and add to the cream cheese
A great recipe I would not change a thing.????????????????
A wonderful recipie would not change a thing.????????????????
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.
I like these served with a nice homemade ranch dip. I will see about getting a dip recipe for this dish.
How can I just use cheddar cheese instead of cream cheese not really fond of it in my poppers.
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.
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 !!!
How do i bake them
I don’t think these would bake well. I personally would spray the heck out of them with a non stick spray and hope that would crisp up the batter enough.
I think I will attempt these for the family sometime this weekend. Looks like a great recipe. Thanks, Stephanie.
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!!
If they are gigantic thick walled peppers, you may want to blanch them. Sometimes I get them, and it takes a while to cook them down. I am glad you enjoyed the peppers.
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.
Sometimes it depends on how large the jalapenos are. I have thought about doing that too when they are really large.
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.
Great idea. I will have to give this a try sometime.
I really like this idea. I want to give this a try soon.
You first dip them in flour and then the seasoned flour? Or is this a typo – is it milk then the seasoned flour?
My bread coating didn’t stick at all.
These were great! I’ll make again. Thank you!
Can one make a filling with jelopeno ,3cheesses and some feta and wrap in a spring roll sheet.
I think you could do this in an egg roll wrapper and fry it 😉 But I am from Texas.
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.
I am making these tonight. Thanks for the recipe!
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!!
Oh I bet this had a very nice flavor! Great substitution on your part.
Thank you so much. Made these tonight and my husband loved them. They were delicious!!!!!
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.
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.
You first do them in flour and then the seasoned flour? Or is this a typo – is it milk then the seasoned flour?
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!!!
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?
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.