Jalapeño Poppers

Jalapeño poppers in a bowl set on a plate

The Spruce

Prep: 30 mins
Cook: 15 mins
Dry Time: 30 mins
Total: 75 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
262 Calories
13g Fat
28g Carbs
8g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 262
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 38%
Cholesterol 37mg 12%
Sodium 268mg 12%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 8g
Vitamin C 2mg 10%
Calcium 162mg 12%
Iron 2mg 10%
Potassium 193mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious little jalapeño poppers make a fabulous appetizer for any kind of occasion or gathering. Jalapeño peppers are stuffed with a cheddar and cream cheese mixture and then they're battered and deep-fried to perfection. They also make a fun weekend snack project, just because you feel like making something crispy, cheesy, and spicy.

You don't have to use jalapenos for this recipe. Try small yellow peppers, or even a red, green, or peppers that are milder and smaller than a jalapeno can be substituted, too. If you use jalapeño peppers for the recipe, make sure they are rather large and plump. The process of coating and breading the peppers in multiple steps keeps the batter from sliding off when you fry them, so take your time with the process for the best results possible.

These poppers are great when served with a spread of snacks that includes salsa, guacamole, and tortilla chips.

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Ingredients

Steps to Make It

  1. Gather the ingredients.

    Jalapeño popper ingredients
    The Spruce 
  2. Slice jalapeño peppers in half lengthwise; remove the seeds. In a small bowl, mix the cream cheese and cheddar until well blended. Fill the jalapeño pepper halves with the cream cheese mixture and press halves back together.

    Jalapeños filled with cheese

    The Spruce

  3. Put the milk in a shallow bowl.

    milk in bowl
     The Spruce
  4. Combine the flour and salt in a shallow bowl.

    Combine salt and flour

    The Spruce

  5. Put the breadcrumbs in a shallow bowl.

    Breadcrumbs in bowl

    The Spruce

  6. Dip the peppers in the milk, then in the flour, coating thoroughly. Set them on a sheet of foil or waxed paper to dry for about 15 minutes.

    Jalapeños dipped in flour

    The Spruce

  7. Dip the peppers in the milk again, then in the breadcrumbs. Let them dry again for 10 to 15 minutes. If necessary, dip again lightly in the milk and again in the breadcrumbs and let dry again.

    Jalapeños dipped in breadcrumbs

    The Spruce

  8. Meanwhile, heat oil in deep fryer to 370 F.

    Heat oil in a large pot for deep frying

    The Spruce

  9. Deep fry the breaded jalapeño peppers in batches for about 3 minutes, or until they're golden brown.

    Deep frying jalapeño poppers

    The Spruce

  10. Transfer jalapeño poppers to paper towels to drain.

    Fried jalapeño poppers draining on paper towels

    The Spruce

  11. Let cool for a minute or so and enjoy!

    Jalapeño pPoppers in a bowl
    The Spruce

Tips

  • Because of the heat of the peppers, we recommend wearing gloves when working with them. If you don't have gloves, put plastic bags over your hands as you work. The capsaicin in the peppers gives them their spicy hot flavor, but it can also cause an unpleasant burning sensation if the peppers come in contact with the skin. 
  • If you do happen to get some of the hot pepper oils on your hands, don't touch your eyes or face. To lessen the burn, try washing your hands with dish soap (preferably Dawn, because it dissolves oil so well). Other possible remedies include vegetable oil, milk or yogurt, and a baking soda paste. Prevention (gloves) is the best remedy!

How to Store and Freeze Jalapeño Poppers

This fun appetizer can be made in advance; you can slice and stuff the peppers with cheese and cover and refrigerate them a day ahead of time. You can also prepare them through the stuffing and coating phase and then freeze them on a rimmed baking sheet. Once they're frozen solid, transfer to a zip-close bag and freeze for up to three months. They're best if you defrost them in the fridge and then fry them.


Jalapeño poppers are best the day they are made, but you can reheat them the following day in a 350 F oven for 5 to 10 minutes. You can also reheat them in the microwave, but the texture is a bit crispier in the oven.