Deep Fried Jalapeño Poppers

Fresh jalapeños are hollowed out and stuffed with a blend of cream cheese and cheddar, then coated in a light batter and crispy panko breadcrumbs. Yum. Serve these fresh out of the fryer with a side of cool ranch or tangy sour cream to balance the heat.

And homemade jalapeño poppers are super affordable. Even if you’re buying the jalapenos out of season, these will be cheap to make. Go buy yourself something nice

I hope you enjoy making and eating this appetizer, and it quickly becomes your go-to recipe for fresh jalapenos.

close up of finished jalapeno poppers

Deep Fried Jalapeno Poppers

Stuffed with cream cheese and cheddar then battered and fried until their golden brown, this is a delicious appetizer recipe you'll be all too happy to eat for dinner.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Serving Size 4 people

Equipment

  • deep fryer, dutch oven, or deep skillet for straining
  • Tongs
  • Mixing Bowls
  • Paper Towels
  • Paring knife or pepper coring tool
  • Gloves (for handling jalapeños)

Ingredients 

  • 2 dozen jalapeño peppers (look for wide peppers)
  • 8 ounces cream cheese (room temperature)
  • ¼ cup shredded cheddar cheese
  • ¼ cup milk
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • peanut oil or vegetable oil for frying

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Instructions 

  • Prepare the jalapeños.  Put on gloves before handling the peppers. Slice off the tops, then hollow them out using a sharp paring knife or a special pepper coring tool, carefully removing all the seeds.
    Two-step image showing the process of hollowing out jalapeño peppers. On the left, a pile of whole jalapeños with one being cut open; on the right, seeds being removed from a jalapeño with a coring tool.
  • Make the filling.  Mix the cream cheese and shredded cheddar in a mixing bowl using a fork until smooth and well-mixed.
  • Stuff the peppers.  Use a spoon to fill the hollowed jalapeños with the cheese mixture, pressing it firmly to avoid air pockets.
    A person's hands filling a halved jalapeño pepper with a creamy cheese mixture over a bowl containing the filling.
  • Prepare the breading.  In one bowl, whisk together the eggs and milk. Mix the flour, panko breadcrumbs, salt, and black pepper in another bowl.
  • Bread the peppers.  Dip each stuffed pepper into the egg mixture, then into the flour mixture, making sure it’s well-coated. Repeat this process to form a thick, sturdy breading.
  • Fry the peppers.  Heat the oil in your deep fryer, Dutch oven, or skillet to 375°F. Fry the breaded jalapeños in batches for 3-4 minutes, turning once until golden brown and crispy. Use tongs to transfer the fried peppers to a plate lined with paper towels to drain any excess oil.
  • Serve.  Serve the jalapeño poppers immediately with ranch dressing, sour cream, or your favorite dipping sauce.

Notes

Choose bigger jalapeños that are smooth and even because they’re easier to stuff and usually not as spicy.  Avoid peppers that look wrinkly or are too skinny since they’re tough to fill.
Before frying, put the breaded peppers in the freezer for a little while, like 10-15 minutes.  This helps the coating stay on better when they’re in the oil.
If you don’t want to deep fry, I’d actually recommend a totally different style of popper: cut the peppers in half lengthwise, fill with the filling, wrap in a skinny piece of bacon, and bake or air fry at 375 until the peppers are soft.
Calories: 442kcal | Carbohydrates: 39g | Protein: 14g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 662mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 977IU | Calcium: 169mg | Iron: 3mg

This recipe has the perfect mix of creamy inside and crispy outside, with just enough spice. Really, it’s tough to eat just one…or even two or three. 😉 Every time I make them, they disappear super fast! I like to serve them with a big bowl of guacamole or some salsa for dipping.

They’re great for watching sports, parties, or just as a fun snack during the week.

Jalapeno Popper Tips

  • Even with gloves on, be careful not to touch your face or eyes when working with jalapeños.
  • For really good results, you want your batter to be thick. A thicker batter sticks better and gives you a crunchier coating that stays on when you fry it.
  • You can prepare the peppers by stuffing and breading them before frying them. If you’re getting ready for a get-together, you can first put them in the fridge for a few hours. Cover them with cling wrap to keep them from drying out.
  • If you’ve got really big peppers, fry them at 340°F for about 6 minutes to make sure they’re cooked through.
  • Once they’re out of the oil, let them cool on a wire rack over a baking sheet. This setup helps them stay crisp by letting air move all around them. If you just use paper towels, they might end up soggy from the oil.

Key Ingredients and Tools

Panko breadcrumbs: These are bigger and airier than normal breadcrumbs, which is why they’re key for getting that super crunchy outside on the poppers. Look for them in the Asian aisle at most supermarkets, or with the normal breadcrumbs

Peanut or vegetable oil: I prefer peanut oil for frying, but vegetable oil will work if that’s all you have.

Gloves: Wear gloves while dealing with jalapeños to keep your skin from getting irritated by the spicy oils. If you don’t have gloves, make sure to wash your hands well afterward.

Jalapeños: Go for the big, wide ones since they’re easier to stuff and usually not as hot. If you end up with smaller ones, you’ll need more. Don’t forget to scoop out all the seeds and inside bits to dial down the heat. If you have an abundance of jalapeños, canning them into a tangy Jalapeño Relish is a great option for keeping that bold flavor year-round. It’s perfect for adding a kick to burgers, sandwiches, and more!

Cream cheese: Use the full-fat kind for the creamiest filling. It should be soft at room temperature, mixing smoothly with the cheddar. Mascarpone or ricotta can be used if you’re looking for something a bit lighter.

Cheddar cheese: Sharp cheddar adds a nice kick and texture to the filling. But if you’re not into strong flavors, mild cheddar or mixed cheese works, too. You can use Monterey Jack, mozzarella, or pepper jack to mix things up a bit.

Dutch oven or deep skillet: No deep fryer? No problem. A Dutch oven or a deep skillet is just as good for frying these. Just make sure there’s enough oil so the peppers can float freely.

Serving Suggestions

You can serve poppers with ranch dressing, sour cream, guacamole, salsa, queso dip, or spicy mayo. Homemade deep-fried french fries also pair well as an indulgent appetizer spread!

Troubleshooting and Help

What’s the best way to hollow out the jalapeños without tearing them?

Great question! Use a small paring knife to carefully cut around the stem and down into the center of the pepper, then use the knife or a small spoon to scoop out the seeds and membranes. If you have one, you can also use a pepper coring tool—it makes the process a breeze! Just be gentle so you don’t accidentally tear the sides of the peppers.

My peppers keep leaking cheese while frying. How can I stop that?

It can happen if the peppers aren’t sealed well. Make sure the cheese filling is packed in tightly without overflowing, and check that the edges of the peppers are pressed back together after filling. You can also freeze them 10-15 minutes before frying to help the breading set and keep everything inside.

How do I keep the breading from falling off?

Ah, that’s a common one! First, make sure you’re double-dipping the peppers—dip in the egg mixture, then the flour mixture, and repeat. This helps build a thick, sturdy coating. Also, refrigerating or freezing them briefly before frying helps the breading stick better. And don’t overcrowd the fryer! Give the peppers room to cook evenly.

Can I add meat to the filling?

Yes, you can! Crumbled bacon is a popular addition, and the cheese filling tastes amazing. Make sure it’s cooked and crisp before mixing it into the cheese, and don’t overfill the peppers—too much filling can make them hard to fry evenly.

Can I bake these instead of frying them?

You could bake them, but you’ll miss out on that crispy, golden crust that makes these poppers so amazing. If you want to bake them, cut the peppers in half, fill them, wrap them in bacon, and bake at 375°F until the bacon is crispy. But honestly, deep frying is the way to go for this recipe!

Can I make these poppers in an air fryer?

Yes, you can air fry them! Preheat your air fryer to 375°F and cook the breaded poppers for about 8-10 minutes, or until they’re golden and crispy. You won’t get the same deep-fried crunch, but they’ll still be delicious and a bit lighter if you avoid oil.

How do I avoid the poppers getting soggy after frying?

To keep them nice and crispy, drain the poppers on a wire rack placed over a baking sheet instead of laying them directly on paper towels. This allows air to circulate them, preventing them from sitting in their oil and getting soggy. If you need to fry them in batches, you can keep the finished ones warm in a low oven (around 200°F) while you finish frying the rest.

How spicy are these poppers?

The heat level can vary depending on the jalapeños you pick. If you want to tone down the heat, remove all the seeds and membranes from inside the peppers (that’s where most of the spice is). You can also try using larger jalapeños, which are often milder. And if you like extra heat, leave a few seeds behind!

My poppers turned out too spicy! What can I do to tone down the heat?

If your poppers are spicier than expected, you can serve them with extra cooling dips like ranch, sour cream, or even a cream cheese-based dip to balance the heat. Also, remove every bit of the seeds and membranes next time, as that’s where most of the heat comes from. Larger jalapeños also tend to be milder than smaller ones, so choose those if you want to dial back the spice.

What’s the easiest way to serve these at a party without them getting cold?

The best way is to fry them just before your guests arrive, but if that’s not possible, you can keep them warm in the oven at about 200°F until you’re ready to serve. Also, if you have an air fryer, you can quickly re-crisp them before serving for a few minutes at 375°F. Just don’t microwave them—they’ll lose their crispiness.

Can I make these poppers ahead of time?

Stuff and bread them, then refrigerate them for a few hours before frying. Just make sure to cover them well so they don’t dry out. They’ll cook up just as crispy when you’re ready to fry.

How to Hollow Out Jalapenos

Storage Instructions

To store these poppers, place them in an airtight container and refrigerate for up to 3 days. To reheat, bake them in the oven at 375°F for 10-12 minutes or use an air fryer for a few minutes to crisp them up again.

Jalapeño poppers do not freeze well once cooked, as the breading can become soggy when thawed. If you’d like to freeze them, it’s best to freeze the stuffed and breaded jalapeños before frying. Lay them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe container or bag.

When you’re ready to cook, fry them directly from frozen, adding a few extra minutes to the frying time.

This recipe has that perfect mix of spicy, creamy, and crunchy.

picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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4 Comments

  1. Oops!!! In Step 3 you stated (in part) “cook the chicken for 3-4 minutes”. I think you meant fry the Jalapenos. Easy mistake…