How to Make Perfectly Crispy Deep Fried Jalapeño Poppers Every Time
These jalapeño poppers are the perfect mix of spicy and cheesy, with a crispy coating. They’re fantastic for a game day, a fun dish to bring to a potluck, or when in the mood for something indulgent. The soft, gooey cheese inside balances out the jalapeños’ spice, while the crunchy, golden coating adds just the right texture. Plus, they’re easy to make and come together quickly!
Fresh jalapenos are scooped out and filled with cream cheese and cheddar, then dipped in a simple batter and crispy panko breadcrumbs. You can serve these golden treats straight from the fryer with some cool ranch or zesty sour cream to cut through the spice.
I hope you enjoy making and eating this appetizer, and it quickly becomes your go-to recipe for fresh jalapenos.
Deep Fried Jalapeno Poppers
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
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.
- 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.
- 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
These jalapeno poppers are always a hit at my place. They’ve got 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.
I’m sure you’ll enjoy it as much as I do.
Key Ingredients and Tools
Here are the essential tools and ingredients you’ll need to make these poppers perfectly:
- Panko breadcrumbs: These come from Japan and 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. Regular breadcrumbs or crushed cornflakes might work, but the coating might not be crunchy.
- Peanut or vegetable oil: These are great for frying because they can get hot without smoking up the place. If you’re out of peanut oil, you can use vegetable or canola oil instead.
- 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.
With these tools and ingredients, you’ll be all set to make some amazing jalapeño poppers.
Troubleshooting and Help
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.
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.
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.
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.
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!
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.
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.
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!
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.
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. If you’re hosting a party, you’ll love serving this Jalapeño Cheddar Sourdough alongside your appetizers—it combines the perfect blend of spicy and cheesy in a fresh-baked loaf that’s perfect for sharing!
Absolutely! You can prep the jalapeños by stuffing and breading 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. This is a great time-saver if you’re making them for a party!
How to Hollow Out Jalapenos
These Deep Fried Jalapeño Poppers are a great snack that everyone will love. They have the perfect mix of spicy, creamy, and crunchy. They’re perfect for any party, game day, or a fun home snack. The crispy outside goes well with the creamy, cheesy inside, and the jalapeños add a nice kick. You can also serve them with your favorite dips, which go with almost anything. Try making them and see how delicious and easy they are!
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.