I just made Jalapeno Poppers Bites that cram bacon, melty cheese and a serious kick into crunchy little bombs you’ll want to hide from everyone else.

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I’m obsessed with Jalapeno Popper Bites. They hit every salty, spicy craving in one little explosion of cheese and crunch.

I love how Jalapeno Cheese Poppers feel like a reckless snack I can shove in my mouth between chores. And the way Jalapeno Poppers Bites pair melty cream cheese with crispy bacon makes me actually forget about sharing.

Messy, loud, totally worth it. I crave that hot pepper and cheesy goo.

Not fussy, just full-flavored and unapologetic. If you like bold snacks, these are the ones you’ll keep stealing off the plate.

Seriously, I will fight for the last one.

Ingredients

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Fresh jalapeños: they bring heat and a pop when you bite.
Cream cheese: it’s rich and creamy, taming heat and binding the filling.
Sharp cheddar: tangy, melty cheese that adds gooeyness and flavor punch.
Bacon: salty, crispy bits for smoky protein and serious crave factor.
Green onions: bright, oniony zip and color that lightens things up.
Garlic powder: basically a subtle savory boost without fresh garlic fuss.
Onion powder: adds mellow umami and rounds out the savory notes.
Kosher salt: brings out everything; don’t skimp on seasoning.
Black pepper: little heat and sharpness to balance the richness.
Eggs: they help the coating stick and add gentle richness.
Flour: a dry base so crumbs cling and texture holds together.
Panko breadcrumbs: plus big crunch and extra golden, flaky texture.
Vegetable oil: neutral frying oil so bites crisp evenly and brown nicely.

Ingredient Quantities

12 large jalapeños, halved lengthwise and seeded (about 24 halves)

8 oz cream cheese, softened

1 cup shredded sharp cheddar cheese

6 slices bacon, cooked crisp and crumbled

2 green onions, thinly sliced

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

2 large eggs, beaten

1/2 cup all purpose flour

1 cup panko breadcrumbs

About 2 cups vegetable oil, for frying

How to Make this

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1. Rinse jalapeños, halve them lengthwise and scoop out seeds and ribs with a spoon or small knife, then pat dry with paper towels.

2. In a bowl, beat softened cream cheese until smooth, stir in shredded cheddar, crumbled bacon, sliced green onions, garlic powder, onion powder, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly mixed; taste and adjust salt if needed.

3. Spoon or pipe the cheese mixture into each jalapeño half, packing gently but not overstuffing so the filling won’t spill out while frying.

4. Set up a breading station: one shallow bowl with flour, one with beaten eggs, and one with panko breadcrumbs; season the flour with a pinch of salt for extra flavor.

5. Working with a few halves at a time, lightly dredge each filled jalapeño in flour, shake off excess, dip in beaten eggs, then press into panko to coat completely; press the crumbs on so they stick well.

6. Heat about 2 cups vegetable oil in a deep skillet or medium saucepan over medium heat until it reaches 350°F if you have a thermometer, or test with a small breadcrumb chunk which should sizzle and brown in about 30 seconds.

7. Fry the breaded jalapeño halves in batches, seam side up at first for 30 to 45 seconds then flip, frying until golden brown and the cheese is hot, about 2 to 3 minutes total per batch; don’t overcrowd the pan or oil temp will drop.

8. Use a slotted spoon to transfer bites to a paper towel lined plate to drain, sprinkle lightly with a little extra kosher salt while they’re hot if desired.

9. Let cool 3 to 5 minutes so the filling sets up just a bit, then serve warm with ranch, sour cream or your favorite dipping sauce.

10. Leftovers keep in the fridge up to 2 days and reheat in a 375°F oven for 8 to 10 minutes to crisp the crumbs back up; don’t microwave or they’ll get soggy.

Equipment Needed

1. Cutting board
2. Paring knife (for halving and de-seeding jalapeños)
3. Spoon (for scooping seeds) and paper towels (for drying)
4. Mixing bowl and spatula or hand mixer (to beat the cream cheese)
5. Three shallow bowls (flour, beaten eggs, panko breadcrumbs)
6. Deep skillet or medium saucepan and a candy or instant-read thermometer (to monitor oil temp)
7. Slotted spoon or tongs (for frying and draining)
8. Plate or baking sheet lined with paper towels (to drain and cool the fried jalapeños)

FAQ

Q: Can I bake these instead of frying them?

A: Yes! Bake at 400F for 18-22 minutes, flipping halfway, until golden. They won't be quite as crunchy as frying but still tasty and less messy.

Q: How do I make them less spicy?

A: Remove all the seeds and the white ribs from inside the jalapeños. You can also use mellow peppers like mini sweet peppers or poblano if you want almost no heat.

Q: Can I make the filling ahead of time?

A: Totally. Mix the cream cheese, cheddar, bacon and seasonings up to 24 hours ahead. Keep it covered in the fridge, then stuff and bread just before frying or baking.

Q: How do I keep the filling from leaking while frying?

A: Pat the pepper halves dry so the breading sticks. Press the breading layers firmly and chill the stuffed peppers for 15-30 minutes before frying to help set the coating.

Q: Can I freeze these?

A: Yes. Freeze on a tray until solid, then transfer to a bag. Fry or bake from frozen, adding a few extra minutes to the cook time. Fry carefully because frozen oil can splatter more.

Q: Any tips for safety when handling jalapeños?

A: Wear gloves or wash hands thoroughly after cutting. Avoid touching your eyes. If you get oil or pepper residue on your skin, wash with soap and cool water and use a little vegetable oil to lift the capsaicin followed by soap.

Jalapeno Popper Bites Recipe Substitutions and Variations

Jalapeños
- Banana peppers, milder and larger so you can stuff more
- Mini sweet peppers, for no-heat option that still crunches
- Fresh poblano, for a smokier, bigger bite if you like more roast flavor
Cream cheese
- Neufchâtel, basically the same texture but lower fat
- Goat cheese, tangier and softer, use a mix with a little milk to smooth it
- Ricotta mixed with a bit of sour cream, lighter and a little fluffier
Bacon
- Prosciutto, thin crisped for a salty, delicate crunch
- Turkey bacon, leaner and less smoky, cook til crisp
- Smoked salmon, if you want a fancy, salty twist (use sparingly)
Panko breadcrumbs
- Crushed saltine or Ritz crackers, fine texture and nice flavor
- Regular breadcrumbs mixed with a little melted butter, for richer browning
- Crushed cornflakes, extra crunch and gluten free if needed

Pro Tips

1. Don’t overstuff the peppers. Pack the filling in gently so it’s snug but not bulging, or the cheese will escape while frying and make a mess. A little empty space helps the filling firm up while cooling.

2. Get the oil temp right. If you don’t have a thermometer, test with a small piece of breadcrumb first. If it browns in about 30 seconds you’re good. Too cool and they soak up oil, too hot and the crumbs burn before the cheese heats through.

3. Press the panko on hard. After dredging, press the crumbs onto each half with your fingers so they adhere well. Chill the breaded peppers for 10 minutes before frying to help the coating set and reduce blowouts.

4. Save crispiness when reheating. Don’t microwave leftovers. Reheat in a 375°F oven or an air fryer for a few minutes until hot and crunchy again, and let them rest 3 to 5 minutes after cooking so the filling firms up and you don’t burn your mouth.

Jalapeno Popper Bites Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made Jalapeno Poppers Bites that cram bacon, melty cheese and a serious kick into crunchy little bombs you’ll want to hide from everyone else.

Servings

servings

Calories

198

kcal

Equipment: 1. Cutting board
2. Paring knife (for halving and de-seeding jalapeños)
3. Spoon (for scooping seeds) and paper towels (for drying)
4. Mixing bowl and spatula or hand mixer (to beat the cream cheese)
5. Three shallow bowls (flour, beaten eggs, panko breadcrumbs)
6. Deep skillet or medium saucepan and a candy or instant-read thermometer (to monitor oil temp)
7. Slotted spoon or tongs (for frying and draining)
8. Plate or baking sheet lined with paper towels (to drain and cool the fried jalapeños)

Ingredients

12 large jalapeños, halved lengthwise and seeded (about 24 halves)
8 oz cream cheese, softened
1 cup shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled
2 green onions, thinly sliced
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
2 large eggs, beaten
1/2 cup all purpose flour
1 cup panko breadcrumbs
About 2 cups vegetable oil, for frying

Directions

Rinse jalapeños, halve them lengthwise and scoop out seeds and ribs with a spoon or small knife, then pat dry with paper towels.
In a bowl, beat softened cream cheese until smooth, stir in shredded cheddar, crumbled bacon, sliced green onions, garlic powder, onion powder, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly mixed; taste and adjust salt if needed.
Spoon or pipe the cheese mixture into each jalapeño half, packing gently but not overstuffing so the filling won't spill out while frying.
Set up a breading station: one shallow bowl with flour, one with beaten eggs, and one with panko breadcrumbs; season the flour with a pinch of salt for extra flavor.
Working with a few halves at a time, lightly dredge each filled jalapeño in flour, shake off excess, dip in beaten eggs, then press into panko to coat completely; press the crumbs on so they stick well.
Heat about 2 cups vegetable oil in a deep skillet or medium saucepan over medium heat until it reaches 350°F if you have a thermometer, or test with a small breadcrumb chunk which should sizzle and brown in about 30 seconds.
Fry the breaded jalapeño halves in batches, seam side up at first for 30 to 45 seconds then flip, frying until golden brown and the cheese is hot, about 2 to 3 minutes total per batch; don’t overcrowd the pan or oil temp will drop.
Use a slotted spoon to transfer bites to a paper towel lined plate to drain, sprinkle lightly with a little extra kosher salt while they’re hot if desired.
Let cool 3 to 5 minutes so the filling sets up just a bit, then serve warm with ranch, sour cream or your favorite dipping sauce.
Leftovers keep in the fridge up to 2 days and reheat in a 375°F oven for 8 to 10 minutes to crisp the crumbs back up; don’t microwave or they’ll get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.