Nothing says game day quite like Fried Stuffed Jalapeño Poppers. With this easy to follow recipe, you’ll be making this bar favorite at home in no time.
Oh the Jalapeño Popper. The quintessential tavern food. They are crispy, slightly spicy and loaded with melted cream cheese. They are a staple on just about every bar menu you can imagine and with this recipe, you can make them at home!
What are fried stuffed jalapeño poppers?
Just incase you aren’t sure, jalapeño poppers are, they are jalapeños filled with cheese that are then breaded and fried. I’ve had them filled with everything from cream cheese, to nacho cheese, to mozzarella and goat cheese. By far the most common though, is cream cheese.
Cream cheese is a fabulous filling for poppers because it melts but retains some of its creaminess. The creaminess is the perfect contrast with the crispy breading.
Speaking of breading, some recipes will have you make a wet batter to fry the peppers. I find that a panko breading yields a better crispier result.
How to make homemade jalapeño poppers:
First things first, you will need to scoop out the veins and seeds of the jalapeños. This gives you a place to put the cream cheese.
DES’ TIP: The veins and the seeds are where the heat of the jalapeños are. Removing the veins and the seeds will also remove much of the heat from the jalapeños. Use gloves or make sure to wash your hands before touching your eyes.
After you have hallowed out the jalapeños, press softened cream cheese into the center.
Next, you will want to set up an assembly line with a bowl of flour, an egg/milk wash and seasoned panko bread crumbs. Dredge each popper in flour, then dip in the egg and finally press into the panko bread crumbs to coat completely.
Before frying the poppers, you will want to put them in the refrigerator. This gives the cheese a chance to firm up so that less will ooze out when you are cooking them.
Finally, once you’re ready to fry, heat the oil to 350 degrees and fry in batches until golden brown and crispy.
DES’ TIP: The secret to crispy fried food is to not overcrowd the pan. Overcrowding the pan will prevent your food from getting crispy. If your pan isn’t big enough simply fry the food in batches.
After you have fried the peppers, you will need to let them cool slightly. The cheese inside will be very hot.
But totally worth the wait.
Jalapeño Popper Variations:
If you want to switch things up a bit, you can add different mix-ins to the cream cheese. Bacon is always a good option. As is shredded cheddar cheese, green onions or fresh herbs.
If you like this Fried Stuffed Jalapeño Poppers Recipe, check out these other Jalapeño Popper Recipes:
Need more easy appetizer recipes for game day? These are my favorite!
Note: Post originally published in 2011. It was updated with new photos, tips and nutrition facts in 2020.
Servings
Ingredients
- 4 fresh jalapenos (sliced in half lengthwise, seeds and stems removed)
- 4 ounces cream cheese softened
- 1/2 cup all purpose flour
- 1 egg
- 1/4 cup milk
- 1/2 - 2/3 cup panko bread crumbs
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt (plus more as needed)
- oil for frying
Instructions
- Divide cream cheese evenly and press into jalapenos.
- Set up an assembly line with flour in one bowl, beat the egg and milk together in another bowl. In a third bowl combine 1/2 cup panko, granulated garlic and 1/2 teaspoon salt.
- Dredge the the cream cheese stuffed jalapenos in the flour, dip in the egg and then press into the bread crumbs until completely coated. Repeat with all jalapenos adding more bread crumbs if needed. Place on a plate, cover and refrigerate for at least 30 minutes to allow to set.
- When you are ready to fry the jalapenos, heat 2 inches of oil in a pot over medium-high heat. When it reaches 350 degrees, or when bread crumbs sizzle if dropped into the hot oil, fry the jalapeno peppers until golden brown. About 3 minutes. Use a slotted spoon to transfer them to a paper towel lined plate. Sprinkle with kosher salt. Allow to cool a couple minutes and serve.
These jalapeño poppers look absolutely delicious! I can’t wait to try this recipe for our next game day. The combination of cream cheese and spices sounds perfect. Thanks for sharing!
Wo
Hi Jason! I am glad you enjoyed them! And yes, I too have that problem when I make these sometimes but not when I make my fried jalapeno bites. So, now I haven’t tried this yet, but I wonder if you could use a pairing knife to shave a little bit of the outside off so that the breading adheres to it better. I think I might have to try that next time and report back!
These were wonderful, Des! Only issue my wife and I had was getting the breading to stick to the smooth back of the jalapeno, which I have issues with on other recipes, too (like rellenos). Any advice?
You make me wish I was pregnant :-) If i could eat these poppers all day i would die a happy man. You should add them to my site http://www.mydish.co.uk, we’re crying out for recipes like this.
These were AMAZING!!! We mixed these with the bacon poppers recipe and they are so awesome! So much better than what is found at the grocery store. Thank you for an excellent NYE appetizer! :)
I tried your taquito recipe and then hopped over to this one because I like your style of cooking! I have made lots of poppers but these were some of the best. Once again a simple, straight forward recipe for the “real world” cook! (especially a single dad!) I never tried Panko on poppers before but I really liked it. Thanks again! Oh….and I did take the tip from another reviewer and mixed in some cheddar…..I just had montery jack but it was great!
I agree, a girl is allowed to splurge.. especially on these!!! Love jalapeno poppers!!
Oh Des! Split the 4 oz of softened cream cheese into 2 oz cream cheese and 2 ounces shredded sharp cheddar softened and you with really be in heaven :-)