Cheesy Jalapeño Poppers are little bites of happiness filled with creamy cheese and just the right amount of spicy jalapeño kick. They’re crispy on the outside thanks to a golden coating, and soft and cheesy on the inside—perfect for anyone who loves a fun mix of heat and melty cheese.
I love making these when friends come over because they’re always a hit. The combination of spicy peppers and cool cheese is a real crowd-pleaser, and I find that they disappear from the plate way faster than I expected. A handy tip I’ve learned is to remove the seeds and veins from the jalapeños to control the spiciness, so everyone can enjoy them without too much heat.
These poppers are fantastic as an appetizer or snack. I like serving them with a simple dipping sauce, like ranch or sour cream, which balances out the spice even more. They’re great for game days, parties, or whenever you just want to treat yourself to something flavorful and cheesy. Nobody ever seems to say no to these little pockets of joy!
Key Ingredients & Substitutions
Jalapeño Peppers: Fresh jalapeños are key for that spicy kick. Removing seeds lowers the heat, which I prefer for a milder popper. If you want less spice, use poblano peppers instead.
Cream Cheese & Cheddar: Cream cheese creates the creamy texture inside, while cheddar adds sharpness. You can substitute Monterey Jack or pepper jack for a different flavor twist.
Panko Breadcrumbs: These give a super crispy coating. If you don’t have panko, regular breadcrumbs work but expect a less crunchy texture. Adding a bit of cornmeal can boost crunchiness too.
Vegetable Oil: Use a neutral oil with a high smoke point like canola or sunflower for frying. Avoid olive oil as it can burn easily.
How Do You Make Sure the Poppers Stay Crispy and Don’t Leak Cheese?
To get that crispy, golden outside without cheese oozing everywhere, follow these tips:
- After stuffing the jalapeños, make sure to coat them well: flour first, then egg, then breadcrumbs. Repeat the egg and breadcrumbs step for a thicker crust that seals in the cheese.
- Keep the oil temperature steady at 350°F (175°C). Too hot burns the outside; too cool gives greasy results.
- Don’t overcrowd the pan—this drops the oil temp. Fry in small batches for best results.
- Drain the fried poppers on paper towels to soak up excess oil before serving.
Following these will help you get that perfect crispy crust and gooey cheesy center every time.
Equipment You’ll Need
- Deep fryer or large skillet – I prefer a deep fryer for even frying and less mess.
- Cooking thermometer – helps keep oil at the perfect 350°F (175°C) for crispy results.
- Cutting board and sharp knife – makes slicing the jalapeños safe and easy.
- Mixing bowls – for combining the cheese filling and breading station.
- Slotted spoon or tongs – to carefully handle the hot poppers when frying.
- Paper towels – to drain excess oil after frying.
- Plate or tray – for serving or cooling the poppers before eating.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack or Monterey Jack to add extra spice or creaminess.
- Add cooked bacon bits or crumbled chorizo into the cheese mixture for smoky, meaty flavor.
- Mix in chopped herbs like cilantro or chives for fresh brightness.
- Use different peppers like poblanos or banana peppers if you prefer less heat or a different flavor profile.
Cheesy Jalapeño Poppers
Ingredients You’ll Need:
For the Poppers:
- 10 fresh jalapeño peppers
- 8 oz (225 g) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 green onions, finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
For Breading and Frying:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 15 minutes to prepare and another 10 minutes to fry the poppers. So, in around 25 minutes from start to finish, you can have these delicious, cheesy bites ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Jalapeños:
Start by washing the jalapeño peppers. Slice each one in half lengthwise and carefully scoop out the seeds and membranes. Removing the seeds helps reduce the heat, but you can leave some if you like your poppers extra spicy.
2. Make the Cheese Filling:
In a medium bowl, mix together the softened cream cheese, shredded cheddar, shredded mozzarella, chopped green onions, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well combined.
3. Stuff the Jalapeños:
Fill each jalapeño half with the cheesy mixture, making sure to fill them generously.
4. Prepare the Breading Station:
Set out three bowls — one with flour, one with beaten eggs, and one with panko breadcrumbs. These will help coat the poppers for a crispy finish.
5. Bread the Poppers:
Dip each stuffed jalapeño into the flour first, then the beaten eggs, and finally coat well with the panko breadcrumbs. For extra crunch, repeat dipping into the egg and breadcrumbs one more time.
6. Fry the Poppers:
Heat vegetable oil in a deep fryer or a large skillet to 350°F (175°C). Carefully fry the poppers in batches, making sure not to crowd the pan. Fry for about 2 to 3 minutes on each side until they turn golden brown and crispy.
7. Drain and Garnish:
Remove the poppers using a slotted spoon and place them on paper towels to drain off any excess oil. Sprinkle chopped fresh parsley on top for a nice touch of color and flavor.
8. Serve and Enjoy:
Serve the poppers warm with ranch dressing or your favorite dipping sauce. They’re perfect as an appetizer or snack that’s cheesy, spicy, and crispy all at once!
Can I Use Frozen Jalapeños for This Recipe?
It’s best to use fresh jalapeños for the best texture and flavor. If you only have frozen, make sure to thaw them completely and pat dry to remove excess moisture before stuffing and breading.
How Do I Make These Poppers Less Spicy?
Remove all seeds and membranes from the jalapeños, as they contain most of the heat. You can also substitute jalapeños with milder peppers like poblanos or banana peppers.
Can I Bake Instead of Fry These Poppers?
Yes! To bake, place the breaded poppers on a lined baking sheet and bake them at 400°F (200°C) for about 20 minutes or until golden and crispy, flipping halfway through for even cooking.
How Should I Store Leftover Poppers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat them in an oven or air fryer to keep them crispy, rather than a microwave which can make them soggy.