Crispy Jalapeño Cheese Poppers (Printable View)

Crispy fried jalapeños filled with creamy, cheesy mix and served with a cool ranch dip.

# What You'll 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 teaspoon smoked paprika
06 - 1/4 teaspoon salt

→ Breading

07 - 1/2 cup all-purpose flour
08 - 2 large eggs
09 - 1 cup breadcrumbs (panko or regular)
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground 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, wearing gloves for safety.
02 - In a bowl, combine cream cheese, shredded cheddar, minced garlic, smoked paprika, and salt; mix until smooth.
03 - Fill each jalapeño half with the cheese mixture, pressing gently to fill completely.
04 - Place flour in one shallow bowl, beat eggs in a second bowl, and combine breadcrumbs with salt and pepper in a third dish.
05 - Roll each stuffed jalapeño first in flour, then dip in beaten eggs, and finally coat with breadcrumb mixture; press gently to adhere.
06 - Heat vegetable oil in a deep saucepan to 350°F (180°C). Fry poppers in batches for 2 to 3 minutes per side until golden brown. Remove and drain on paper towels.
07 - Serve the poppers warm alongside the prepared ranch dressing.

# Expert Advice:

01 -
  • The contrast between the crispy exterior and creamy, warm cheese inside is genuinely addictive.
  • They come together in under 40 minutes and feel way fancier than the effort required.
  • One batch disappears faster than any other appetizer you could make.
02 -
  • Remove the seeds thoroughly or you'll endure a mouth-fire situation that even ranch can't fully rescue—gloves are your friend here.
  • Don't skip letting the oil reach the right temperature; too cool and they'll absorb oil instead of crisping, too hot and the outside burns before the cheese warms through.
03 -
  • A double coating—repeating the egg wash and breadcrumb step—gives you that restaurant-quality crunch that makes people actually pause mid-conversation.
  • Keep the cheese filling cold until you're ready to fry; this helps the cheese stay contained instead of leaking out into your oil.
Go Back