Jalapeño poppers are creamy, spicy, and fried to perfection. These stuffed peppers are a widely popular appetizer for good reason!
Savory jalapeño poppers are one of my go to snacks. With a crispy exterior and cheesy filling, this appetizer is perfect for a party. If you like the flavors in this dish, you should try Jalapeño Popper Dip and Jalapeño Popper Soup!
An Appetizer with a Bite!
I love a good jalapeño popper. They have to be one of my favorite snacks. The creamy cheese center mixed with a spicy shell and a crunchy coating is one perfect bite.
Jalapeño poppers are a very popular appetizer in restaurants, and for good reason. I love that this version tastes a bit more on the fresh side. These are always a big hit at parties and make such a tasty snack. Make your own restaurant-quality jalapeño poppers at home.
To ease the spice a bit more try dipping these golden beauties in some ranch or your favorite dressing. Not only does it add a layer of flavor, it cools the bite just a bit.
Keep these in mind for these ingredients…
- How to tell if jalapeños are good? You should not have any brown or soft spots on the pepper. The color should be a dark green and if the color changes or if the pepper starts to smell it is bad!
- Best cheese to use? Most recipes prefer cheddar cheese, but you can use your favorite kind of cheese, whether that be mozzarella, cheddar jack, monterey jack etc.
How to Make Jalapeño Poppers
PREP. Grab 3 separate bowls. Add the milk to a bowl, flour to a bowl and bread crumbs into the third bowl.
FILL. In a medium bowl combine the cream cheese, shredded cheese and bacon crumbles. Place the jalapeño halves onto a plate in a single layer. Spoon the cream cheese mixture into each jalapeño half.
COAT. Coat each pepper by dipping them each in milk and then into the flour. Place back on to the plate to dry. Dip each jalapeño again in the milk then into the bread crumb mixture. Allow them to dry and then repeat dipping them into the milk and bread crumbs.
FRY. Pour the oil in a large skillet. Turn the heat to medium. Once the oil is hot, fry the jalapeños for a few minutes turning them so they are a golden brown all over.
SERVE. Place the fried jalapeños on a paper towel lined plate. Serve warm.
Grill: Grill unto the bottoms are seared and the filling is bubbling. You don’t want the jalapenos to get to the point that they’re mushy.
Airfry: Preheat the air fryer to 325 degrees and bake for 12 minutes or until the bacon is crispy and the cheese is melted.
Try these alternate ingredients:
- Use a flavored cream cheese
- Use turkey bacon for the bacon crumbles
- Sprinkle with paprika
SO many ways to make it your own and change it up!
You can make the cream cheese mixture 3-5 days ahead of time and keep it in the fridge in an airtight container.
Whether your poppers are filled and unbaked, or cooked leftovers keep them STORED in the fridge in an airtight container for 3-5 days.
FREEZE uncooked jalapeño poppers in a freezer safe bag(not stacked on top of each other) for up to 1 month. You don’t need to let them thaw before baking—when you’re ready go ahead and bake from frozen.
You CANNOT reheat jalapeños in the microwave unless you remove the stems first. Otherwise, the stems will actually catch on fire! Another (less risky) way to REHEAT your poppers is to place them on a foil lined sheet cookie sheet in the oven for 20-25 minutes at 350 degrees.
For more yummy appetizers:
Jalapeño Popper Recipe
- 1 c milk
- 1 c all purpose flour
- 1 c dry bread crumbs
- 12 oz cream cheese - softened
- 8 oz Mexican cheese - shredded
- 1 strip bacon - cooked and crumbled
- 12 oz jalapeno peppers - halved and seeded
- 2 qt vegetable oil - for frying
- Grab 3 separate bowls. Add the milk to a bowl, flour to a bowl and bread crumbs into the third bowl.
- In a medium bowl combine the cream cheese, shredded cheese and bacon crumbles.
- Place the jalapeno halves onto a plate in a single layer. Spoon the cream cheese mixture into each jalapeno half.
- Coat each pepper by dipping them each in milk and then into the flour. Place back on to the plate to dry.
- Dip each jalapeno again in the milk then into the bread crumb mixture. Allow them to dry and then repeat dipping them into the milk and bread crumbs.
- Pour the oil in a large skillet. Turn the heat to medium. Once the oil is hot, fry the jalapenos for a few minutes turning them so they are a golden brown all over.
- Place the fried jalapenos on a paper towel lined plate. Serve warm.