Jalapeno Poppers

Spicy fried Jalapeno Poppers are a classic appetizer that everyone wants! Bite into these cheesy poppers for a flavor explosion!

A classic appetizer, Jalapeño Poppers are warm, cheesy and delicious. Served on their own, or dipped in Ranch Dressing, they are just as tasty as our Jalapeño Popper Dip!

A plate filled with jalapeno poppers and ranch dressing.


Jalapeno Poppers are one of my favorite go-to appetizer recipes. These little bites of heaven are fried until they are golden brown, and all that cream cheese goodness is melted inside.

The flavors in these poppers are AMAZING. Spicy and cheesy, and just downright addicting! Perfect for people who love a good amount of spice, crunch and cheesy-ness (they’re similar to our Sausage Stuffed Jalapeños).

Unfortunately, these bad boys don’t last long in our home (they’re gone in minutes!) The crispy crust is deep-fried, and will not slip off after you take them out to dry.

If you love Jalapeño Poppers as much as we do, then you should try our Jalapeño Popper Dip! It’s super tasty, and another favorite appetizer.

Ingredients to make jalapeno poppers on the counter.

How to Make Jalapeno Poppers

Don’t be intimidated by the deep-frying portion of this recipe. It’s super easy – I promise!

FILLING. Start by mixing the cream cheese and shredded cheese in a bowl. After it’s mixed, spoon a few tablespoons of this mixture into the pepper halves.

BREADING. Place the milk, flour, and bread crumbs in small separate bowls. Dip the jalapeños in milk, then flour, then back in milk. Dip the peppers in the bowl with bread crumbs, making sure to coat completely.

If you want to make sure they are extra coated, re-dip in milk and then back in breadcrumbs.

FRY. Heat up the oil in a skillet on medium-high heat. Fry each jalapeño popper for a few minutes, or until golden brown. Let the poppers drain on a paper towel-lined plate.

Use an oil that can withstand a 350°F temperature. Canola, peanut, and vegetable oils are all good choices. 

SERVE. Make sure to serve them warm with homemade Ranch Dip, or other dipping sauces.

all things jalapeno

Heat levels. There are several varieties of jalapenos, and each one can work in this recipe. However, you want to be careful because they vary in heat levels.

  • We chose to use the most common green or TAM chili pepper, which are fairly mild, especially when the membrane and seeds are removed.
  • Another popular jalapeno is the red or Huachinango chile peppers. These rank much higher in how hot they are. 

Picking peppers. When picking out your peppers, look at their skin. Younger peppers that have clear, smooth, shiny skin are less spicy than older peppers whose drier skin has stress marks, fleck or white lines on it. 

You will also want to choose larger jalapenos, so they can hold a good amount of the cream cheese filling. 

Filling and dipping jalapenos to make jalapeno poppers.

How to prepare jalapenos

Wear gloves. If you are not used to working with jalapenos, or are using a spicy variety, I recommend wearing gloves. The oils from this vegetable can cause mild skin irritation, to uncomfortable burning. Above all, DO NOT touch your face or eyes. 

  • Slice the jalapeno lengthwise.
  • Once you open the slices, you will notice a membrane with seed. This is where most of the heat comes from.
  • For the mildest popper, use a spoon to scrape out all of the membranes and seeds. To increase the heat, leave some of them in. 

Blanch the peppers. If you wish to have a softer jalapeno popper, you can blanch them, but it is not necessary. Should you wish to do so, it’s quite easy.

  • Bring a pot of water to a boil.
  • Place the cut and prepared jalapenos in the water for about 90 seconds.
  • Remove and add them directly into a bowl of ice water.
  • Pat dry before stuffing, coating and frying.


Bread crumbs. Add extra flavor by seasoning the bread crumbs with salt, garlic powder, chili powder, paprika, or onion powder.

Easily switch up the fillings of these Jalapeño Poppers to create different flavors:

  • bacon wrapped jalapeno poppers
  • mushrooms with goat cheese
  • cheddar cheese and ground beef
  • chorizo
  • crabmeat, green chiles, and mayo
  • refried beans and salsa
Frying jalapeno poppers in oil.

Alternative cooking methods

Oven. Bake these jalapeno poppers, instead of frying them. Preheat the oven to 400°F and bake for about 20 minutes, until golden brown and the cheese is melted inside.

Air fryer. Turn the air fryer to 375°F. Cook them for 10-12 minutes, until golden brown. Turn them halfway through, so they cook evenly.

Dipping sauces

The best dipping sauce helps offset the spiciness of the jalapeno. A creamy Ranch Sauce is our favorite. You can also use a Blue Cheese Sauce and Sweet Chili Sauce. Here are a few of our favorites:

Storing info

STORE. We really recommend that you eat these yummy jalapeño poppers fresh! But if you have any leftovers, store them in an airtight container in the fridge. Heat them up in the oven at 400° for about 10-15 minutes.

FREEZE. After you have coated the jalapenos, place on a platter, and then in the freezer. Once they are solid, transfer to a freezer Ziploc.

To fry, allow them to sit at room temperature while the oil is heating up. Fry until warm and golden.

These cream cheese poppers are addicting, so don’t say we didn’t warn you. Just be prepared to want them all. 😉

A plate of jalapeno poppers served with ranch dressing.

For more appetizers, check out:

More Collections: New Years Eve Appetizers,

Jalapeno Poppers Recipe

5 from 36 votes
Spicy fried Jalapeno Poppers are a classic appetizer that everyone wants! Bite into these cheesy poppers for a flavor explosion!
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 331 kcal
Author Lil’ Luna


  • 6 oz cream cheese softened
  • 1 cup shredded cheddar cheese
  • 10-12 jalapeno peppers halved and seeded
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup bread crumbs
  • vegetable oil for frying


  • Mix cream cheese and shredded cheese in a bowl. Spoon a few tablespoons of this mixture into the pepper halves.
  • Place milk, flour and bread crumbs in separate bowls. Dip jalapenos in milk, then flour, then back in milk. Dip peppers in bowl with bread crumbs making sure it is all coated. (To make sure they are coated, re-dip in milk and back in breadcrumbs)
  • Heat oil in a skillet on medium-high heat. Fry jalapeno peppers for a few minutes or until golden brown.
  • Let drain on a paper towel-lined plate. Serve warm with ranch or other dipping sauces. 


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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    I’m so glad I found this recipe. I’m almost embarrassed to say that I usually buy them premade in the frozen section but this recipe was so easy to follow. Store bought no more.

  2. 5 stars
    My boys and their friends downed these when i made them. They luckily left one for me to try and they are DELICIOUS!!! Great recipe!

      1. I have a bunch of jalapeños. Can I make these and freeze them? These look amazing 😋

  3. 5 stars
    I tryed maki thrs for my fa but they wrr still Hard to hard to eat what sh i do to cook with buRning them

    1. I am glad you tried them. What made them hard to eat? Were they burned? Your oil could have been too hot or they were just in the oil too long. There are a couple more options, if you don’t want to fry them…OVEN: You can bake these poppers instead of frying them if you’d prefer. Just preheat the oven to 400 degrees and bake for about 20 minutes until golden brown and the cheese is melted inside.
      AIR FRYER: You can also air fry them. Turn the air fryer to 375 degrees. Cook them for 10-12 minutes until they are golden brown. Turn them halfway through so they cook evenly throughout. Hope that helps!

    1. I have a bunch of jalapeños. Can I make these and freeze them? These look amazing 😋

      1. We typically recommend to eat them fresh, but you could certainly try freezing them! Reheat them in the oven at 400 for 10-15 minutes or until warmed through.

  4. 5 stars
    These turned out amazing! I think the only thing I would suggest is adding a little salt to the flour or on top after frying them.

  5. 5 stars
    I made this tonight. Very nice. What do you think about blanching the pepper, removing the skin to help the dipping cycle being more productive. I am hoping to hear back from you!


    1. I haven’t tried that method before but it sounds intriguing. Let me know how it goes if you try it out. I’d love to hear!

  6. Thank you for the recipe I love jalapeno poppers with cream cheese but I can’t find them jetey with cream cheese they only have the ones with cheddar cheese and I don’t want them I prefer the cream cheese

  7. 5 stars
    Woaaaaawwwwwwww i just made the oven version and they are amazing!!! Thanks so much for the share

  8. 5 stars
    Added an egg to a cup of milk and three kinds of cheese to the cream cheese.
    Did both, some baked at 400 for 20 minutes, and some fried for 3-4 minutes.
    Garden fresh peppers, green ones were sweet and the red ones were really hot!
    Could not stop eating till they were ALL Gone!
    Thanks for this, no more store-bought or fast-food poppers for me!

  9. 5 stars
    Jalapenos are usually a little too spicy for me but the coolness of the cream cheese offsets it perfectly and creates just the right amount of kick.

  10. 5 stars
    So much better than store-bought jalapeno poppers! These have the perfect amount of spice. Our family gobbled them up.

  11. 5 stars
    Thanks for the jalapeno and spice tips. I left in some of the membrane and seeds in a few of the poppers because half my family is nuts and LOVES to have their mouths burn. For the sane half I made mild poppers.