Jalapeño Poppers with Cheese (Printer-friendly)

Golden crispy jalapeños filled with a creamy cheese blend, fried until crisp and served with 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

# Directions:

01 - Slice each jalapeño in half lengthwise. Carefully remove seeds and membranes while wearing gloves.
02 - Combine cream cheese, shredded cheddar, minced garlic, smoked paprika, and salt in a bowl. Mix until smooth.
03 - Fill each jalapeño half with the cheese mixture, pressing gently to fill evenly.
04 - Place flour in one shallow bowl, beat eggs in a second, and mix breadcrumbs, salt, and pepper in a third.
05 - Roll each stuffed jalapeño first in flour, then dip in beaten egg, followed by breadcrumbs. Press gently to ensure coating adheres.
06 - Heat vegetable oil to 350°F. Fry poppers in batches for 2–3 minutes per side until golden brown. Remove and drain on paper towels.
07 - Serve warm with ranch dressing on the side.

# Expert advice:

01 -
  • They look restaurant-quality but come together in under an hour with minimal fuss.
  • That contrast between crispy exterior and molten cheese center is genuinely addictive, and the ranch dip makes everything better.
  • They work for casual weeknight snacking or impressing guests without feeling like you spent hours in the kitchen.
02 -
  • Remove those white membranes inside the jalapeño as thoroughly as you can—they hold most of the heat, so this is your control point for how spicy they actually are.
  • If you rush the breading step or don't press the breadcrumbs on firmly, they'll slide off in the oil and you'll end up with naked cheese-stuffed peppers instead of beautifully crispy ones.
  • Cold poppers can be reheated in a 190°C (375°F) oven for about 8–10 minutes to restore the crispiness, which saved me from throwing out leftovers more than once.
03 -
  • Chill your breaded poppers for at least 30 minutes before frying—the cold filling stays creamy instead of leaking out the sides into the oil.
  • If your oil temperature drops below 170°C (340°F), your poppers will absorb oil instead of frying, so keep that thermometer honest and wait for the oil to come back up between batches.
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