Deep Fried Jalapeño Poppers

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.

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.