Crispy Jalapeño Cheese Poppers (Print version)

Golden jalapeños filled with creamy cheese, coated and fried, served with a cool ranch dip.

# 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 (optional)
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 and carefully remove seeds and membranes using gloves to prevent irritation.
02 - Combine cream cheese, shredded cheddar, minced garlic, smoked paprika, and salt in a bowl; mix thoroughly until smooth.
03 - Fill each jalapeño half gently but firmly with the cheese mixture to avoid spillage.
04 - Place flour in one shallow dish, beat eggs in a second, and mix breadcrumbs with salt and pepper in a third shallow bowl.
05 - Coat each stuffed jalapeño sequentially in flour, then egg, followed by the breadcrumb mixture; press breadcrumbs to adhere evenly.
06 - Heat vegetable oil to 350°F (180°C) in a deep saucepan; fry poppers in batches for 2 to 3 minutes per side until golden brown, then drain on paper towels.
07 - Present poppers warm alongside ranch dressing for dipping.

# Expert Tips:

01 -
  • They're ridiculously satisfying—crispy on the outside, warm cheese-filled centers that practically melt in your mouth.
  • You can prep them an hour ahead and fry them just before guests arrive, which means you're not stuck in the kitchen when people show up.
  • The heat from the jalapeños keeps the richness of the cheese from feeling heavy, making it impossible to eat just one.
02 -
  • The oil temperature is everything—if it's too cold, the poppers absorb oil and feel heavy and sad; too hot and the outside burns before the cheese heats through.
  • Don't skip the flour step or use only egg; flour helps the breadcrumbs grip to the pepper and creates that seal that keeps the cheese inside where it belongs.
03 -
  • Double-coating the poppers (dipping in egg and rolling in breadcrumbs twice) gives you an almost armor-like shell that's worth the extra minute it takes.
  • Keep your oil at 180°C and don't overcrowd the pan—giving them space to fry separately means they brown evenly instead of steaming each other.
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