Go Back Email Link
–+ servings

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

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.
    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.

Nutrition

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
Servings: 4 people
Calories: 442kcal
Author: Katie