Crispy golden jalapeño poppers (Printable Version)

Crispy jalapeños filled with creamy cheese, coated in breadcrumbs and fried, served with 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 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

# Method:

01 - Slice each jalapeño in half lengthwise. Carefully remove seeds and membranes while wearing gloves to protect your skin.
02 - In a bowl, mix cream cheese, shredded cheddar, minced garlic, smoked paprika, and salt until smooth.
03 - Fill each jalapeño half with the cheese mixture, pressing gently to ensure an even fill.
04 - Place flour in one shallow bowl, beat eggs in a second bowl, and combine breadcrumbs, salt, and pepper in a third bowl.
05 - Roll each stuffed jalapeño first in flour, dip in beaten eggs, then coat thoroughly with breadcrumb mixture, pressing 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. Drain on paper towels.
07 - Serve warm poppers with prepared ranch dressing on the side.

# Expert Suggestions:

01 -
  • They're the kind of appetizer that makes you look like you spent hours in the kitchen when you really didn't.
  • The contrast between creamy filling and crispy outside hits every texture craving at once.
  • People genuinely forget about other food when these are on the table.
  • You can prep them ahead and fry them fresh right before serving.
02 -
  • Oil temperature is everything—too cool and they absorb oil and taste greasy; too hot and the outside burns before the cheese melts inside, so use a thermometer and mean it.
  • Don't skip the gloves when handling jalapeños, especially if you have sensitive skin or touch your face; the oils stick around longer than you'd expect and the burn is real.
  • The breadcrumb coating needs to be completely dry when it hits the oil or it won't crisp up; wet breadcrumbs steam instead of fry.
03 -
  • A meat thermometer is worth its weight in gold for checking oil temperature—I stopped guessing and my frying game completely changed.
  • If you're making a lot of these, batch-frying is fine, but don't crowd the pan because the temperature drops and everything suffers.
  • Save a little of the cheese filling and mix it with a squeeze of lime juice for a topping if people want it after frying.
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