We love ordering these when we eat out at one of our favorite Mexican or Tex-Mex restaurants. Heck, we love these poppers so much that we even like the frozen version. But these homemade Jalapeño Poppers made at home beat ’em all! And they are a snap to prepare!
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🌶️ The Ingredients
This recipe combines spicy, smoky, creamy, and crispy elements to create the perfect, flavorful, and satisfying jalapeño poppers. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes & Substitutions
- Jalapeños: Use fresh for more heat and crunch, or pickled for a tangy, milder flavor.
- Bacon: Adds smoky richness; turkey bacon can be used as a leaner alternative.
- Cheese: A blend of cheddar and Monterey Jack provides the perfect balance of sharpness and creaminess; feel free to substitute with pepper jack for extra spice.
- Hot Sauce: Adds a subtle kick—adjust the amount to your heat preference or omit if desired.
- Breadcrumbs: Use panko for extra crunch or regular breadcrumbs as a substitute; gluten-free breadcrumbs work well for a gluten-free version.
- Adobo Seasoning: Adds depth and smokiness; smoked paprika or chili powder can be used as alternatives.
- Vegetable Oil: Use an oil with a high smoke point for frying, such as vegetable, canola, or peanut oil.
See the recipe card (with video) below for a full list of ingredients and measurements.
📌 Tips & Tricks for Perfect Poppers
- Remove seeds and membranes if you prefer milder poppers—these parts hold most of the heat.
- Use a mix of cheeses for the best flavor and creaminess; sharp cheddar combined with Monterey Jack melts beautifully.
- Cook bacon until crispy before mixing it into the cheese filling for added texture and smoky flavor.
- Don’t overfill the jalapeños to prevent the cheese from spilling out during cooking.
- Chill the stuffed jalapeños for 15-20 minutes before breading to help the filling set and reduce leakage.
- Use panko breadcrumbs for extra crunch when frying or baking.
- If frying, maintain the oil temperature around 350°F to ensure crispy poppers without absorbing too much oil.
- Serve with a cooling dip like sour cream or ranch to balance the heat.
👩🏼🍳 How To Make Jalapeño Poppers
- Step 1: Finely chop the bacon and cheese and then mix them together in a bowl.
- Step 2: Cut a slit in the jalapeño and remove the seeds and membranes, then stuff with the cheese and bacon mixture.
- Step 3: Squeeze the pepper closed, dip it in water, and then coat it with flour in a dish or pan.
- Step 4: Roll the pepper through an egg bath (2 eggs and ½ cup milk).
- Step 5: Mix the breadcrumbs with the Adobo seasoning and salt, and then coat the pepper with the mixture.
- Step 6: Fry in batches until golden.
🔥 How to Bake Homemade Jalapeño Poppers
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Prepare the poppers as usual—stuffed and coated—but instead of frying, place them on the baking sheet spaced evenly apart.
- Lightly spray or brush the poppers with oil to help them crisp up in the oven.
- Bake for about 20-25 minutes, turning halfway through, until they’re golden brown and the cheese is melted and bubbly.
- Baking is a healthier alternative that still delivers a crispy exterior and gooey filling without the extra oil.
🍽️ How to Serve
- Serve warm and crispy straight from the fryer or oven for the best texture and flavor.
- Pair with cooling dips like sour cream, homemade ranch dressing, or a creamy avocado dip to balance the heat.
- Arrange on a platter with fresh veggie sticks such as celery, carrot, and cucumber for a colorful appetizer spread.
- Garnish with chopped fresh cilantro or green onions for a pop of freshness.
- Perfect as a party appetizer, game day snack, or alongside burgers and sandwiches for an extra kick.
🙋🏽♂️ Frequently Asked Questions
Can I make Jalapeño Poppers ahead of time?
Yes, you can prepare and stuff them in advance, then refrigerate until ready to cook.
Can I bake Homemade Jalapeño Poppers instead of frying?
Absolutely! Baking at 400°F for 20-25 minutes yields a crispy, delicious result with less oil.
How do I reduce the heat in Homemade Jalapeño Poppers?
Removing the seeds and membranes from the jalapeños will significantly reduce their spiciness. Pickled whole jalapeños are not as spicy as fresh ones.
Can I use different cheeses in Homemade Jalapeño Poppers?
Yes, feel free to substitute or mix cheeses like pepper jack, mozzarella, or cream cheese for different flavors and textures.
Are Jalapeño Poppers gluten-free?
They can be made gluten-free by using gluten-free breadcrumbs or almond flour for breading.
😋 Other Amazing Party Appetizers to Try
Ready to make the best Tex-Mex appetizer this side of the Alamo? Go for it!
And when you do, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon
Homemade Jalapeño Poppers
These Jalapeño Poppers are our take on the classic appetizer. We love using pickled whole peppers, but fresh ones are good, too! NOTE: Wearing protective gloves is recommended when working with peppers. If you don't, be sure to wash your hands thoroughly, since the heat can easily be transferred to another part of your body (i.e., eyes, when rubbing eyes).
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Servings: 6 people
Calories: 422kcal
Video
Equipment
- Deep fryer, or sturdy skillet filled with 1-inch of vegetable oil. Or, baking sheet, if baking.
Ingredients
- vegetable oil for frying
- 3 strips bacon thick-cut, smoked, cooked and finely chopped
- 1 cup Cheddar cheese grated
- 1 cup Monterey Jack cheese grated
- 3 dashes hot sauce optional
- 12 jalapeños pickled or fresh
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup whole milk
- 1 cup breadcrumbs plain, dry
- 1 teaspoon Adobo seasoning
- 1 teaspoon Kosher salt
- ½ cup sour cream for dipping
Instructions
- Preheat oil to 345°F in a deep fryer or sturdy skillet. Use a deep-fry/candy thermometer to gauge temperature.vegetable oil
- In a medium-sized bowl, mix together the crumbled cooked bacon, both kinds of cheese, and the hot sauce (if using).3 strips bacon, 1 cup Cheddar cheese, 1 cup Monterey Jack cheese, 3 dashes hot sauce
- Use a small, sharp knife to cut a slit, lengthwise, down one side of each jalapeño. If using fresh, cut another slit perpendicular to the lengthwise slit, forming a 'T' on the side of the pepper. Use your fingers (with protective gloves) to dig out the seeds and ribs. You may need to use your knife to help you get it all with the fresh pepper. Stuff each pepper solidly with the cheese/bacon mixture. Set aside.12 jalapeños
- Set up your dredging station by placing the flour in a dish or on a plate. Lightly beat eggs in a small bowl and stir in the milk. Place the breadcrumbs, Adobo seasoning, and salt in a dish or a separate plate, and mix together. Line the 3 up next to each other.1 cup all-purpose flour, 2 large eggs, ½ cup whole milk, 1 cup breadcrumbs, 1 teaspoon Adobo seasoning, 1 teaspoon Kosher salt
- Fill a small bowl of water and place it next to your dredging station. Start by dipping one pepper into the water to moisten. Quickly add to the flour and roll around, shaking off excess flour. Add to the egg/milk mixture, and turn to coat, shaking off excess egg. Dredge all over in the breadcrumb mixture. Repeat the process, except dipping in the water. Set aside and repeat with the remaining peppers.
- Fry peppers in batches, stirring occasionally, until golden brown all over, about 6 minutes per batch. Transfer to a paper towel-lined plate to drain. If baking, place on a baking sheet and place in a preheated oven at 375°F for 30 to 45 minutes, until golden.
- Serve with cool sour cream for dipping.½ cup sour cream
Notes
We love using fresh jalapeños for this recipe, but we find that pickled whole peppers give more of an authentic restaurant-quality taste and texture. We feel they also give the perfect match of briny tartness against the slight heat of the pepper.
Pickled whole jalapeños can be found in the Mexican section of many well-stocked supermarkets, at Mexican food markets, or online.
Once the pepper has been filled with the cheese mixture, don’t worry if it doesn’t completely seal back up. The breading will cover the opening and seal nicely. Very little, if any, cheese should leak out.
You can also substitute softened cream cheese in place of the cheddar/bacon filling.
The poppers are best served right out of the fryer (or oven), but they will reheat just fine in a preheated oven at 375°F for about 30 to 40 minutes, flipping halfway through the baking.
Nutrition
Calories: 422kcal | Carbohydrates: 33g | Protein: 19g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 118mg | Sodium: 473mg | Potassium: 265mg | Fiber: 2g | Sugar: 4g | Vitamin A: 878IU | Vitamin C: 33mg | Calcium: 369mg | Iron: 3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
POST UPDATE: This recipe was originally published in August 2018, but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in September 2020!
Makayla says
Can you air fry these and if so at what temp?
Kris Longwell says
Hi Makayla, while we haven’t air fried these poppers before, you shouldn’t have any issues. Spray the basket with oil (or cooking spray) and air fry at 375°F, for 10 to 12 minutes, turning once. Or, until they are browned and crispy. Let us know how they turn out! Best, Kris & Wesley
Mark Hall says
Pickled my own jalapeño pepper because in the NE canned are are not available. I usually fry them but this time I tried baking them, (my wife didn’t want the smell or the mess!!) I would recommend spraying with a vegetable oil before baking to provide some color. Still great, but I recommend that fried is 100% better.
Kris Longwell says
HI Mark! Homemade pickled jalapenos are the BEST! And we totally get it…baking them is just fine…but, nothing really beats the super crispy deep-fried kind! LOL!! Gotta keep the spouse happy! That’s what it’s all about! Best, Kris & Wesley
Carrie says
Is it possible at any stage to freeze a batch of these to pop in the oven later?
Kris Longwell says
Hi Carrie, you can make them before baking or frying and then freeze them. Let them thaw and then proceed with the recipe as written. Let us know how they turn out. All the best, Kris & Wesley
Mark says
OMG- said it before- these are the best I ever had. Had pickle my own jalapeños. Even better
Kris Longwell says
Woo hoo, Mark!! That’s is very impressive!! Homemade pickled jalapenos are awesome!! Thanks for letting us know!! Best, Kris & Wesley
Mark Hall says
Definitely the best I’ve had in a restaurant or made! You guys are fantastic!
Kris Longwell says
Mark! That is SO AWESOME to hear! Sorry for the delayed response but thank you so much for letting us know and we are so happy you had such great success with the poppers!! All the very best, Kris & Wesley
Julia says
I can’t wait to make these! They look scrumptious. I enjoy watching the demonstrations you provide. Informational and upbeat with so much charm.
Matt says
Nice, I have a ton of Jalepenos from my garden I’m trying to use. I’ll give it a go.
Kris Longwell says
That is so awesome!! Let us know if you make them and what you think!! Best, Kris & Wesley
Tarre B Smith says
Looks great! Can’t wait to try these. Just a heads up for those who haven’t done much with japs in the past … I always wear a glove – either the disposable food service gloves or your rubbermaid dishwashing gloves. Handling any part of the pepper other than the stem burns my skin and even if it didn’t, there would still be heat left and invariably will rub my eye, ear, etc., and the resulting burning can be miserable!
krislongwell says
Hi Terri!! You are SO CORRECT! Protective gloves is always a good idea when working with hot peppers. Boy, have I learned that the hard way a few times over the years!! Thanks…I’m going to update the recipe to include this. You are awesome! Best, Kris & Wesley
Allie @ Sip & Spice says
These look so amazing! The concept of jalapeño poppers is genius, but they’re always so soggy and disappointing. You guys may have found the cure!! can’t wait to try them 🙂
krislongwell says
Hey Allie! These are really nice and crunchy, and not soggy at all. Give ’em a go. We LOVE them!! Let us know how they turn out. Thanks!