How to Make Homemade Jalapeno Poppers

My husband and I love jalapeno poppers so much. There is a restaurant here in the Orlando area, and the only reason we go is for there wonderful jalapeno poppers. Everything else on the menu is practically inedible, but the poppers are nearly perfect. They make them with fresh jalapenos. I have been afraid to make this dish at home in the past, but I figured, what better time to try them out than on the super bowl. I was searching through my email updates Sunday morning, and came across a great recipe from Tina at Mommy’s Kitchen. I researched a few other recipes, and decided on a game plan. I ran out to get the ingredients in the morning so we could have these Sunday night. For this recipe, Tina recommends blanching the peppers first, but I differ because I love crunchy peppers. I do HIGHLY RECOMMEND TO WEAR GLOVES WHILE PREPARING THE JALAPENOS. The heat from the peppers can burn your hands, and your face if you touch it, and the pain can last quite a while. I know, I have done it, more than once (you would have thought I have learned the first time). Now I always keep a box of vinyl gloves (powder free) on hand for preparing peppers. But also be sure not to touch yourself with your gloved hands either. You can get vinyl gloves at Sally’s Beauty Supply for inexpensive, or any drug store.

So back to the peppers. I stuffed the peppers with half cream cheese, and half Mexican blend cheese, mixed with a bit of seasoning. I then dipped the peppers in milk, then flour, then back in the milk, in the breadcrumbs, back in the milk again, and then in the breadcrumbs for a second time. So it is once in the flour, and twice in the breadcrumbs. You want to make sure to get a good breading on them so that the cheese doesn’t come out when you fry them.

The frying process is very quick. Make sure not to walk away after you put them in the oil, they will take just a couple of minutes. If the cheese starts to leach out of a pepper, and it already looks brown, go ahead and take it out of the oil, its done. Try to get the peppers brown without letting the cheese come out, that’s a perfect popper.

I served my poppers with delicious 7 layer dip, and naked fried hot wings. I’ll post my version of this simple classic layer dip later in the week.

recipe photo

Homemade Jalapeno Poppers

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
loading gifLoading...


1 (8 oz) package of cream cheese, softened
1 cup shredded Mexican blend cheese
about 8 - 12 jalapenos
all purpose flour
1 cup milk
plain bread crumbs
1 teaspoon southern spice blend, or other southern or cajun spice blend
Oil for frying


WEAR GLOVES. Prepare jalapenos while wearing gloves. Cut them in half lengthwise, and remove seeds and the white ribs inside the peppers. DO NOT AT ANY TIME TOUCH YOURSELF WITH YOUR GLOVED HANDS. The heat from the peppers will also clear your sinuses while you are preparing them, so be warned, you may have to take a break, or periodically turn your head away from the peppers. Place prepared peppers on a cookie sheet.

Mix softened cream cheese, shredded cheese, and seasoning blend.

Don't remove those gloves just yet. Place cheese in peppers and mound up a little.

Prepare your bowls of milk, flour, and bread crumbs. You can remove the gloves now. Dip each pepper in the milk, then flour, then milk, then breadcrumb, then milk, then breadcrumb. Repeat the milk and bread crumb if needed to cover up the pepper and cheese.
Place each breaded popper back on the baking sheet and preheat the oil to 375 degrees. Fry each pepper for 2-3 minutes, until. browned, but not so much that the cheese starts to escape.

Serve with sour cream, salsa, guacamole and enjoy!

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

Share the Love

facebook logotwitter logoPinterest Logomail icon

  25 Responses to “How to Make Homemade Jalapeno Poppers”

  1. Nicole (Making Good Choices) — February 10, 2010 @ 2:50 pm

    these look so good! I would love these with salsa and guacamole. I never would have thought to wear gloves, I guess you learned the hard way but you’ll make it easier for the rest of us 🙂

  2. Maria — February 10, 2010 @ 3:02 pm

    My hubs is going to love these!

  3. Lars Fich — February 10, 2010 @ 4:19 pm

    Oh my goodness this is something that I just cant avoid, I think I should join your company to have the Jalapeno Poppers frequently!

  4. Victor — February 10, 2010 @ 4:44 pm

    I will cook this next weekend. I am preparing a mexican dinner! I’ll come back to tell you all how it was.

  5. John — February 10, 2010 @ 6:17 pm

    I liked this recipe and a friend and I did something similar. One thing we differ on is that I uses the veins. My thing is to mix the veins with the cheese (I like pepper jack, colby, and/or cheddar).

  6. 5 Star Foodie — February 10, 2010 @ 11:41 pm

    Yum! I would love to make these jalapeno poppers, wish I had the ingredients right now!

  7. redkathy — February 11, 2010 @ 5:15 pm

    Angie these look great. You know I love the spicy stuff, and with cream cheese… FABULOUS!

  8. Lindsey — February 12, 2010 @ 11:35 am

    I am thankful to have found this. I can’t have flour or breadcrumbs, so I can’t order them out. I’m going to try to substitute flour for corn maseca and the breadcrumbs for crushed cornflakes. Wish me luck!

  9. Seduction Community — February 13, 2010 @ 1:50 am

    Hey Angie,

    Thank you so much for this recipe, i myself absolutely love jalapenos and have been looking for places where they make yummy jalapeno poppers. Unfortunately i live in Sydney, Australia and im yet to find a restaurant that makes them. I will definately make these at home soon.


  10. wine cellar — February 15, 2010 @ 11:06 pm

    These look delicious! I love jalapeno peppers and anything breaded or fried does me good! Cheers~

  11. Cheryl Belobraydic — August 26, 2010 @ 11:32 pm

    The jalapeno popper recipe looks great but you don’t have to deep fry them. I stuff the halfs with cheese (I like to add a little sauteed onion and garlic to the mix too) then I top with with panko crumbs if I am in the mood for the carbs, otherwise, just bake them at 350 degrees for about 20 minutes. The oil in the cheese bakes and gets bubbly and the pepper softens in the oven. They are fantastic………we eat them all summer long.

  12. Amaya — March 21, 2011 @ 8:18 pm

    I don’t want to deep fry mine, would I still need the oil? Would I need to take out some of the ingredients??

  13. meagalina — June 22, 2011 @ 9:03 pm

    I picked the jalapenos right out of my garden! The best ever, never again will I buy the frozen ones w/ all kinds of preservatives in them. I love how the jalapenos retain some crunch. Man, are they spicy! My mom could hardly eat them. If you love spicy, make them!!!

  14. Peggy — August 31, 2011 @ 10:20 am

    Thanks for the recipe. These are great!! We had a gallon bag of jalapenos which desperately needed used so I made them up and froze them. We did use panko for the bread crumbs and it made for the cripiest popper ever. Now my eldest can pop a few in the oven and have one of his favorite snacks after a football! Thanks!!

  15. Sherry — September 8, 2011 @ 11:08 am

    I hardly ever comment or leave a review on anything but I have to say these poppers were AWESOME!!! I will absolutly keep this recipe and make them again and again and again. Thank you sooo much for sharing this wonderfulness.

  16. meagalina — September 8, 2011 @ 1:50 pm

    I already commented on how great these are, but wanted to let everyone know how great they freeze! I froze 2 gallon bags of them(must use double zipper freezer bags) in June. I recently fried the last few, and they tasted just as great as the fresh ones. All my friends are asking me to make these or pass on the recipe. They will def. be a family tradition. Thanx for a classic!

  17. Chris — December 17, 2011 @ 10:05 pm

    My mouth is watering right now for these. One of my favorite things on this rock.

  18. pec workouts — March 16, 2012 @ 3:27 pm

    For newest information you have to pay a visit world-wide-web and on internet I found this site
    as a best web site for most up-to-date updates.

  19. Pablo Declark — April 22, 2013 @ 2:00 pm

    Dry breadcrumbs are made from dry bread which has been baked or toasted to remove most remaining moisture, and may even have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.`

    Take a peek at our new online site as well

  20. Trevor Illar — May 13, 2013 @ 8:51 pm

    Chinese dry-cured hams have been recorded in texts since before the Song dynasty and used in myriad dishes. Several types exist in Qing dynasty cuisine and are used in dishes of stewing hams.

  21. lenny face — July 21, 2016 @ 4:23 am

    This is a great article, that I really enjoyed reading. Thanks for sharing.

  22. Maria — August 2, 2016 @ 11:11 pm

    Gracias por darme la información útil. Creo que lo necesito!

  23. Lenny Face — December 24, 2016 @ 9:50 pm

    Gorgeous! Love the new look of the blog.

  24. Lenny Face — December 24, 2016 @ 9:55 pm

    Amazing blog the look is awesome. –lenny face

Leave a Comment

Featured In

Media Banner


Insta Banner

get free weekly recipes via email: