Crispy Jalapeño Poppers (Printable)

Golden fried jalapeño halves stuffed with creamy cheese filling and crispy breadcrumb coating, served with cool ranch.

# What You Need:

→ Jalapeños

01 - 8 large fresh jalapeño peppers

→ Cheese Filling

02 - 4 oz cream cheese, softened
03 - 2 oz shredded cheddar cheese
04 - 1 small garlic clove, minced
05 - 1/4 tsp smoked paprika
06 - 1/4 tsp salt

→ Breading

07 - 1/2 cup all-purpose flour
08 - 2 large eggs
09 - 1 cup breadcrumbs (panko or regular)
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper

→ For Frying

12 - Vegetable oil for deep frying

→ Ranch Dip

13 - 1/2 cup prepared ranch dressing

# How To Make It:

01 - Slice each jalapeño in half lengthwise. Carefully remove seeds and membranes while wearing gloves to prevent skin irritation.
02 - Combine cream cheese, shredded cheddar, minced garlic, smoked paprika, and salt in a mixing bowl. Beat until thoroughly blended and smooth.
03 - Fill each jalapeño half with the cheese mixture, pressing gently to ensure complete filling without splitting the peppers.
04 - Arrange three shallow dishes: place flour in the first, beat eggs in the second, and mix breadcrumbs with salt and pepper in the third.
05 - Dredge each stuffed jalapeño in flour, shaking off excess. Dip into egg wash, then press into breadcrumbs to coat evenly on all sides.
06 - Heat vegetable oil to 350°F in a deep saucepan. Fry poppers in batches for 2 to 3 minutes per side until golden brown. Transfer to paper towels to drain.
07 - Arrange hot poppers on a serving platter alongside chilled ranch dip for dipping.

# Expert Tips:

01 -
  • The combination of cool, creamy cheese filling and spicy pepper hits every single craving at once
  • That crunch when you bite through the golden breading into the soft pepper inside is absolutely addictive
  • They disappear faster than you can fry them, making you the hero of any gathering
02 -
  • Oil temperature matters too much to guess. Use a thermometer and keep it between 350°F and 375°F.
  • Do not overcrowd the pan or the oil temperature will drop and your poppers will be greasy instead of crispy.
  • The filling needs to be completely smooth. Any lumps of cream cheese will not melt evenly inside the pepper.
03 -
  • Double coating with egg and breadcrumbs gives you that extra-thick crunch that makes restaurant poppers so irresistible
  • Let the oil come back to temperature between batches for consistent results every single time
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