Posted: Feb 14, 2014 10:00 AM
While they aren't the spiciest peppers in the world, jalapeños do pack a bit of heat. And that's exactly what we love about them in these homemade appetizers. Filled with two types of cheese, coated in batter and fried to perfection, these jalapeño poppers are perfect for those who can handle the heat.

Whether you're entertaining friends or just doing a night of appetizers at home with the family, these homemade jalapeño poppers should definitely be on the menu. The heat from the peppers combined with the creaminess of the cheese makes them a real treat for those of you who like a little spice in your life.

A few things you should know before making them... Wear gloves when handling the raw peppers, don't fry them too long or the cheese will melt out and don't skip the steps where the peppers sit for 10 minutes after dipping. Other than that, we say enjoy these spicy appetizers!

allParenting Homemade jalapeño poppers prep collage

Homemade jalapeño poppers

Makes 12 poppers


  • 12 jalapeños
  • 1 (8 ounce) cup cream cheese
  • 1/2 cup shredded cheddar cheese
  • 2 eggs
  • 1 tablespoon milk
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup breadcrumbs
  • Peanut oil


  1. Wash jalapeños, cut off the tops and deseed them using a small paring knife. Rinse out the inside of the peppers with cold water to make sure that no seeds remain inside.
  2. In a small bowl, mix the cream cheese and cheddar cheese with a fork.
  3. Using a gloved hand or a small knife, fill the jalapeños with the cheese mixture. Be sure to push the cheese all the way to the bottom of the pepper so that it's completely filled.
  4. Place 3 shallow bowls or dipping trays on the counter. In the first one, whip the eggs and milk. In the second one, combine the flour, salt and pepper. In the last one, add the breadcrumbs.
  5. Dip the stuffed peppers in the egg mixture and then in the flour mixture. Set on a plate and let sit for 10 minutes.
  6. Once again, dip the stuffed peppers in the egg mixture and then in the breadcrumbs. Set on a plate and let sit for 10 minutes.
  7. In a skillet, heat about 2 inches of peanut oil, vegetable oil or shortening to 350 degrees F. Fry the stuffed jalapeño peppers until golden brown, turning as needed to brown all sides.
  8. Let the jalapeño poppers cool for a few minutes before serving. Store leftover poppers in an airtight container in the fridge. Reheat in the oven or a toaster oven set to 400 degrees F for about 5 minutes, or until thoroughly reheated. Enjoy!

allParenting Homemade jalapeño poppers

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