Jalapeno Poppers

Jalapeno Poppers have to be one of my favorite snacks. I certainly don’t care how these lovely nuggets of heat come, I think they are fantastic. You can stuff them with cheese, bacon, shrimp, or just about anything else and they are going to disappear. I think the first time I tried one of these was when I was working in a restaurant, or you might just call it a place that served food. I thought these hot poppers were the best thing we had on the menu..
stuffed jalapenos that are full of cheese

Another reason I like to make recipes at home is I get to eliminate fillers and artificial flavors and colors. Sometimes when you buy food out the food quality is a little lower than what we might serve at home. When I made these at home, I used an organic sharp Cheddar cheese. I have two ingredients in the filling for these poppers. I use cream cheese and Cheddar cheese.

If you want to freeze these, once you get them battered you can freeze them uncooked on a cookie sheet until solid, then you can put the poppers into plastic bags and store. You could also fry them all of the way, freeze them on a cookie sheet, and pop them into plastic bags. When you are ready to serve them, place them on a baking sheet at 350 degrees and reheat until they are fully warm.

If you want to have fun with this recipe, you can swap out the cheeses. You could put a little left over ham and Swiss cheese into these for a unique flavor.

Jalapeno Poppers

  • Author:
  • Recipe Type: Appetizer
  • Prep time:10 minutes
  • Cook time:30 minutes
  • Serves: 8
Jalapeno Poppers

Try making your own jalapeno poppers from scratch. With a little bit of time, you can make these famous appetizers.


  • 30 jalapeno peppers
  • 2 8 ounce packages cream cheese, soften to room temperature
  • 12 ounces shredded Cheddar cheese
  • 1 cup milk
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  • 1 cup seasoned bread crumbs
  • 1 quart of oil for frying


It is highly recommended you wear gloves when cutting the jalapenos. They oils in the peppers can burn your skin. Slice jalapenos in half lengthwise. Use a spoon to scrape out the pith and the seeds inside of the peppers. The seeds and the pith are where the intense heat is, so you want to remove the heat. In a bowl combine cream cheese and cheddar cheese, stir until well blended. Use a spoon to fill each pepper half with the cream cheese blend.

Prepare seasoned flour by placing the flour into a small shallow bowl. Add salt, pepper, paprika, chili powder, and garlic powder to the flour. Blend spices into flour until it has a uniform appearance. Place milk into a separate shallow bowl. Dip stuffed jalapeno into the seasoned flour, the milk, and then back into the seasoned flour. Place floured pepper on a baking sheet with a rack. Let the peppers "dry" for about 10 minutes. This step is crucial for the peppers. The flour layer will help the stuffing remain inside the pepper, and give the bread crumbs something to hold onto.

Pour bread crumbs into a separate bowl. Dip floured jalapeno pepper into the milk and then into the bread crumbs. Place pepper back on the rack. Preheat oil to 350 degrees. Dip pepper into the milk and the bread crumbs for the second time. Go head and dip all, this should be enough drying time for the coating. The bread crumb coating needs about five minutes for its drying time.

Fry peppers one or two at a time until golden brown. This will only take a minute or two. Remove from oil and drain on a baking rack.

How to cook them from a frozen state:

Heat oil to 350 degrees and cook until golden brown.

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  • Slonka

    I think I will attempt these for the family sometime this weekend. Looks like a great recipe. Thanks, Stephanie.

  • Michele Riccardi-Mees

    Absolutely the best!!…I used fresh jalapeños from my garden…wouldn’t change a thing on your recipe…blanching was not necessary at 350 degrees for 2 minutes…peppers were perfect.. ..waiting is the key after flouring and breading…I waited 30 minutes after each step..Thank You!!

    • http://www.copykat.com Stephanie Manley

      If they are gigantic thick walled peppers, you may want to blanch them. Sometimes I get them, and it takes a while to cook them down. I am glad you enjoyed the peppers.

  • Dee

    Good recipe, but the peppers seemed a bit hard still. would definitely blanch the peppers first. Also used quite a bit more milk and breadcrumbs than it called for. I’ll be making these again.

    • http://www.copykat.com Stephanie Manley

      Sometimes it depends on how large the jalapenos are. I have thought about doing that too when they are really large.

      • Dee

        We have been putting them in the toaster oven on broil for about 15 mins, then flip and cook another 7. They come out fully cooked, and one side is softer, so it doesn’t tear up the roof of my mouth. I’m making another batch today! Actually a double batch lol We freeze them and eat these a few times a week. Kudos! Love this recipe! And yes, mine are rather big peppers.. But we’re ok with them in the toaster, and staying away from all the fat when frying.

        • http://www.copykat.com Stephanie Manley

          Great idea. I will have to give this a try sometime.

        • http://www.copykat.com Stephanie Manley

          I really like this idea. I want to give this a try soon.

  • Rana

    You first dip them in flour and then the seasoned flour? Or is this a typo – is it milk then the seasoned flour?

  • Wendy Mitchler

    My bread coating didn’t stick at all.

  • Diane

    These were great! I’ll make again. Thank you!

  • Hanifa Vasta

    Can one make a filling with jelopeno ,3cheesses and some feta and wrap in a spring roll sheet.

    • http://www.copykat.com Stephanie Manley

      I think you could do this in an egg roll wrapper and fry it 😉 But I am from Texas.

  • Sandy

    I am making these tonight. Thanks for the recipe!

  • Kelly Miller

    Made these tonight. We didn’t have breadcrumbs, so instead, we threes bag of turkey stuffing in the food processor. Turkey only because it’s what we had :) all I can say is wow! Next batch will include Franks red hot sauce in with the cheeses and more seeds!!

    • stephaniemanley

      Oh I bet this had a very nice flavor! Great substitution on your part.

  • Staci

    Thank you so much. Made these tonight and my husband loved them. They were delicious!!!!!

  • alana

    Made these. They were great, however it was difficult to keep the breading from falling off while deep frying. We put half in the freezer. Perhaps those will work better since the breading will be frozen to the pepper before frying.

    • stephaniemanley

      I generally don’t have this problem. I might suggest that you really wait a bit in between coating and the frying. It is really critical you do this.

    • Rana

      You first do them in flour and then the seasoned flour? Or is this a typo – is it milk then the seasoned flour?

  • Sandy Flowers Stephens

    YUM!! I have been over run with Jalapenos at my house!! I have made jalapeno jelly, candied jalapenos and used them in my homemade Salsa that I canned… This sounds like another good way to use my peppers!! Thanks, can’t wait to try these!!!

  • Danielle

    Could I just hollow the peppers out or do they need to be cut in half? Also do you need to use a second cheese or can it be just cream cheese?

    • stephaniemanley

      You could do it that way. I have seen them more often done like I split them as pictured in this recipe.

      You can also prepare the recipe anyway you like. You could use only 1 type of cheese, but I wrote the recipe using a couple of types of cheese because I thought that they tasted better this way.

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  • brenda

    Think pepper should be cook alittle. Little too hard to eat.

    • stephaniemanley

      I appreciate you input. How long did it take you to great the peppers prepped and ready to go before you started to cook them? It takes me about 10 minutes, but I am pretty familiar with the recipe.

    • stephaniemanley

      Thanks Brenda, how large were your peppers? Were they a small, medium, or a large size?

  • brenda

    They r good but takes a long time to get ready. Its longer than 10 min.

  • Kelly @ Mostly Homemade Mom

    Oh my word, these bring me back to my hometown Philly days as a teenager! Yum!

    • stephaniemanley

      There are just some dishes that make us yearn for home.

  • Lauren @ HealthyDelish

    jalapeno poppers are my guilty pleasure. These look perfect!

    • stephaniemanley

      I know what you mean about guilty pleasures. Thank you for dropping by!

  • Amanda ( The Kitcheneer)

    These jalapeno poppers look so good! I know what to make when the jalepenos in my garden are ripe!

    • stephaniemanley

      I can imagine these would be incredible with fresh produce out of your garden.

  • Jaren

    These sound so yummy!

  • coolstorybuddy!

    I made these twice! Great general recipe. I especially appreciated your breading technique. The only substitution I made was panko crumbs instead of regular breadcrumbs. The poppers were super crunchy and super tasty. Oh, I highly recommend blanching the jalapeños for about a minute or so (before stuffing) to make sure the pepper would be cooked through without worrying about burning the breading.

    • stephaniemanley

      I bet these were wonderful with the panko bread crumbs! Great idea.

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  • venusnbleugenes

    Just wonderful! I am glad that I found you and your recipe. Thank You!!

    • stephaniemanley

      I hope you gave them a try.

  • Tim Bates

    great recipe! I’m going to make it right now!!!

    • stephaniemanley

      How did they turn out?

  • Jay

    You get SO many sparkle points for putting captioning on your video. Thank you–no one else does that, and it is much appreciated by us deaf folks :)

    • stephaniemanley

      Thank you. I was getting some of them done. Many are, I will start it up again. Thanks!

  • nana303

    I like the heat. I don’t see the reasoning for removing the tastiest part of the pepper.

    • stephaniemanley

      Well then you wouldn’t see why I would remove it at all ;). I personally think sometimes they can be too hot, so I feel it is ok to remove the inside.

  • Victoria Anne Egan

    do they lose the flavor at all if you make them, then put them in the freezer for a little?

    • stephaniemanley

      I haven’t done long term storage, so my answer would be no.

  • Carol

    I /made these tonight and they were awesome! This recipe is a keeper.Th
    anks for sharing.

    • stephaniemanley

      I am glad to hear you enjoyed the recipe.

  • Brandon

    Looks great, we will try them today!

    • stephaniemanley

      I hope you enjoyed them.

  • John A Trumpower

    If you freeze them before frying them, how do you cook them from frozen?

    • stephaniemanley

      You simply deep fry them from their frozen state. They are done when they float.

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  • kristiandior

    thanks. i cannot wait to try this..

  • Dixi

    My father plants banana peppers every year in his garden. We make hot mustard with them, but we have plenty in the cupboard now. I’m looking for something new to try with them. I’m gonna give your recipe a whirl and hope they turn out o.k. even though they are the banana and not jalapeno.

    • sarah

      the banana ones are hot to though right? So hopefully it will taste just as good.. just not sure what you can dip them in to cool them down.. sometimes we dip them in ranch dressing or just eat them the way they are… pizza hut used to have them they don’t anymore.. we loved those!

      • stephaniemanley

        Maybe they would be ok if you remove the seeds.

    • Dixi

      Oh My!!! I made the poppers the same day I found this recipe. The family flipped!!!!! My father took the extra ones to work and they were begging for the recipe. Dad was upset because he gave the rest of the peppers away just hours before I made these. :) The only problem is, I made myself more work for next season.
      To answer the question about the hotness. Banana peppers are milder than a Jalapeno. To balance the difference between the two peppers, I simply added some of the seeds to the cream cheese mixture. They were so delicious we didn’t need a dip. PERFECT!!!! Thank You so much for this recipe.

      • stephaniemanley

        So you had extra ones? :)

  • mootma

    These came out great! Follow the directions and don’t try to go too fast. If you fry too many at once it doesn’t work…duuhh

    • stephaniemanley

      Frying too many of one thing at once, always leads to failure. I am glad to hear these came out great for you.

  • http://twitter.com/LaCuisineHelene Hélène Péloquin

    They are my fav! Thanks for the recipe.

    • stephaniemanley

      These are a favorite of mine too!

      • denise

        Can these be baked instead of frying from the freezer ? Having a large family get together and would love to make ahead of time.

  • Kim Beaulieu

    My son would totally dig these. He’s out on his own now and really enjoying cooking.