Best Ever Jalapeño Poppers recipe

Hubby & I found this recipe online years ago – I remember making it for our small-group and Duke (one of our friends) took a bite, his eyes got big, and said “those suckers will light you up!”  It’s true, the smaller the peppers, the bigger the kick – and we got smaller peppers so they’d be easier to eat!


  • 12 ounces cream cheese, softened
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 tablespoon bacon bits
  • 12 ounces jalapeno peppers, seeded and halved (wear gloves to do this!)
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup dry bread crumbs
  • 2 quarts oil for frying


1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves. 2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. 3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. 4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown.

Remove and let drain on a paper towel.

Please leave a comment below & share with your friends. All comments await my moderation.

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karen - May 23, 2010 - 8:35 am

Yummy! Now that I’m growing jalapeños in my garden, I’ll have to save this recipe for when I harvest my peppers. I love jalapeño poppers! Thanks Heather!

Heather - May 23, 2010 - 9:07 am

Chris & I have been talking about starting a section of herbs & peppers – how many did you plant? 🙂

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