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jalapeno poppers

Crispy Jalapeño Poppers – Cheesy & Perfect Party Snack

Print Recipe
Make crispy jalapeño poppers stuffed with creamy, cheesy filling. A perfect spicy party appetizer or game‑day snack everyone will love!
Course Appetizer
Cuisine American, Mexican
Keyword crispy jalapeno poppers, fried jalapeno poppers, homemade jalapeno poppers, jalapeno poppers, party snack
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 34 minutes
Servings 24 poppers (4-6 people)
Calories 95

Equipment

  • Sharp paring knife
  • Small spoon
  • Cutting board
  • 3 shallow bowls or plates
  • Large mixing bowl
  • Deep skillet or pot
  • Cooking Thermometer
  • Slotted spoon
  • Paper towels
  • Baking sheet
  • Parchment paper (if baking)

Ingredients

For the Cheese Filling:

  • 8 oz cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • ½ cup mozzarella cheese shredded
  • 4 strips bacon cooked and crumbled
  • 2 cloves garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 tsp fresh lime juice

For Breading:

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt

For Cooking:

  • 12 large fresh jalapeños
  • 2-3 cups vegetable oil for frying

Instructions

Prep peppers:

  • Wash, dry, cut in half lengthwise, remove seeds and white membrane, dry well.

Make filling:

  • Mix softened cream cheese, cheddar, mozzarella, garlic, bacon, salt, pepper, cayenne, and lime juice. Refrigerate 15 minutes.

Set up breading:

  • Create three stations with flour-salt mix, beaten eggs, and panko-paprika-garlic-salt mix.

Fill and bread:

  • Spoon filling into each pepper half, coat in flour, dip in egg, press into breadcrumbs. Place on plate.

Heat oil:

  • Heat oil to 350°F in deep skillet (use thermometer).

Fry:

  • Working in batches of 4-5, fry poppers 2-3 minutes per side until golden brown. Remove with slotted spoon and place on paper towels.

Serve:

  • Enjoy warm immediately or keep warm in 250°F oven.

Baking Alternative:

  • Arrange on parchment-lined baking sheet, spray with cooking oil, bake at 400°F for 12-15 minutes, flipping halfway through.

Notes

  • Make ahead: Prepare and bread poppers the night before, refrigerate covered, cook when ready.
  • Freezing: Freeze breaded poppers on baking sheet, transfer to freezer bag, store up to 2 months. Fry or bake from frozen, adding 1-2 minutes to cooking time.
  • Cheese options: Swap cheddar for pepper jack (spicier), Monterey jack, or provolone. Add slice of fresh mozzarella inside for extra creaminess.
  • Heat level: Remove all seeds and white membrane for milder peppers. Add extra cayenne or use pepper jack for spicier version.
  • Oil temperature: Critical for success. Too cool = oily, mushy poppers. Too hot = burnt outside, cold inside.
  • Dipping sauce: Serve with ranch, hot sauce, or make lime crema with sour cream, lime juice, cilantro, and garlic.
  • Storage: Refrigerate leftovers in airtight container up to 3 days. Reheat in 350°F oven for 5 minutes.
  • Common issue - Leaking cheese: Make sure filling is cold before breading and coat peppers completely with flour and egg to seal.
  • Serving size: This recipe makes 24 poppers, perfect for 4-6 people as appetizer or party snack.