Best Ever Jalapeno Poppers

Best Ever Jalapeno Poppers


"This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn."

Ingredients 1 h {{adjustedServings}} servings 149 cals

Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Best Pumpkin Pie Ever

Discover the secret to rich, custardy pumpkin pie that won’t crack in the oven.

Absolutely the BEST Blue Cheese Dressing Ever!

See how to make creamy, chunky-style blue cheese salad dressing from scratch.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Rate recipe

Your rating


Reviews 782

  1. 961 Ratings

Jessica C.

I used monteray jack cheese and reduced fat cream cheese. Only coated them twice. Made 100 and put them in the freezer. I bake mine at 350 until cheese is hot and bubbly.........mmmmmmm....yummy!! I prefer baked not fried.


Wonderful recipe Heather. Thank You. I blanched my peppers in almost boiling water for 2 minutes. Then cooled them before filling. The peppers were just right, not too crunchy, not too soft. I did cook my bacon before adding it to the cheese mixture. Next time I will add more bacon. Also, after seeding the peppers they are not very spicy, so I think I will use Jalapeno cheese with the cream cheese for a little kick. I also sprinkled them with salt after they were fried. My husband wanted to eat the whole batch right then. I hope they freeze well, I want to use them when we go to an RV rally. Thanks a bunch for a great recipe.


Awesome recipe! The triple dipping process is a little time consuming, but the outcome is great. They freeze really well. After fying them I allowed them to cool, then put them on a cookie sheet and put them in the freezer for a few hours. Once they were frozen I stored them in a freezer bag. I reheated them at 425 degrees for about 15 minutes. They came out great and reheating them softened the pepper.