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Homemade Jalapeno Poppers

Homemade Jalapeno Poppers

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 Minutes
  • Yield: 20-22 Jalapeno Poppers 1x


  • 1012 jalapeno peppers, halved and seeded
  • Vegetable oil for frying – about 2 cups

Filling Ingredients

  • 2 cups of softened cream cheese (I used light)
  • 1 tsp garlic powder
  • 1 tsp of onion powder
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper
  • pinch of salt
  • 1/2 tsp Worchestershire sauce

Bread Crumb Coating

  • 1 1/2 cups Italian style bread crumbs (the kind with herbs added)
  • 1 tsp garlic powder
  • pinch of salt and pepper
  • 4 eggs, beaten
  • 2 tbsp all-purpose flour


  1. Cream together the ingredients for the filling until well combined. I like to use my stand mixer for this so that it’s very well combined, but you can do it with a hand mixer too. If you mix this by hand just make sure you get it very well mixed and that it’s creamy.
  2. Using a spoon fill each jalapeno half with the cream cheese mixture. The filling should be overflowing a bit and not flattened. See the image above.
  3. Combine the bread crumbs, garlic powder, salt and pepper from the “Bread Crumb Coating” ingredients in a pie plate or similar wide dish.
  4. In a separate bowl, whisk together the eggs and the all-purpose flour.
  5. Dip a filled jalapeno half into the egg mixture and then into the bread crumb mixture. Make sure that it’s coated on all sides and pack the breading on using your hands so that there’s a nice layer of crumbs.
  6. Repeat the above again with the jalapeno you just coated. Dip in the egg mixture and then into the bread crumb mix. Roll the jalapeno in the breadcrumb mix back and forth and pack it with your hands until it’s covered.
  7. Continue for the remaining jalapeno halves until all are coated twice.
  8. In a deep pot heat up your vegetable oil for frying.
  9. Once the oil reached the right temperature for frying, drop about 3 or 4 poppers in at a time.
  10. Turn them over after about 2 minutes and continue to fry for another 2 minutes or until golden.
  11. Remove the popper with a wire mesh basket or heat proof slotted spoon and place onto paper towel to drain any excess oil.
  12. Continue to fry the rest of the poppers as above until all are finished.


It’s important that the frying oil is hot enough before attempting to fry the poppers. If the oil isn’t hot enough the poppers will absorb too much oil and won’t be crispy like you want.
Use a thermometer to make sure the oil is hot enough. You can also test if the oil is hot enough by sprinkling a little water into the oil. If it sizzles then it’s ready. I turn down the heat a little once it sizzles so that I don’t accidentally burn them.

  • Category: Appetizer