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This homemade jalapeño poppers recipe was made by taking the best features of three or four other 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 so increase the recipe as necessary. Adjust the amount of bacon bits and type of shredded cheese to taste. Lots of tests will help you figure out the best way you like your jalapeño poppers.

Recipe Summary

25 mins
10 mins
25 mins
1 hr

Jalapeño poppers: They're warm, spicy, cheesy, and ultra-indulgent. What more could you ask for in an appetizer? These homemade jalapeño poppers taste like they're from a restaurant, but they're quite simple to make in the comfort of your own kitchen. 

How to Make Jalapeño Poppers

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these homemade jalapeño poppers: 

Seed and Half the Jalapeños

Wear food-grade gloves to avoid burning your hands while removing the jalapeño seeds. Slice the jalapeño in half lengthwise with a paring knife, then use the knife to cut away the seeds and ribs. 

Fill the Jalapeños 

Make the filling by mixing softened cream cheese, Cheddar cheese, and bacon bits. Spoon the mixture into jalapeño halves. 

Dredge the Jalapeños

Dip the jalapeños in milk, then dip them in flour. Let them dry for about 10 minutes, then dip them in milk again. Roll the wet jalapeños in bread crumbs until they're well-coated. Let them dry, then repeat the milk-crumb process once more. Allow the peppers to dry completely.

Fry and Drain the Jalapeños

Heat oil to 365 degrees F in a skillet. Working in batches, fry the jalapeño poppers until they're golden brown. Drain on paper towels. 

Best Ever Jalapeno Poppers with dip in background
Credit: Karl Weinsteiger

How Long to Cook Jalapeños Poppers

When fried at 365 degrees F, these homemade jalapeño poppers should be beautifully golden brown and crunchy in about two to three minutes. 

What to Serve With Jalapeño Poppers

These jalapeño poppers are pretty versatile — you can serve them with just about anything. They pair perfectly with other classic appetizers like nachos, chicken wings, or any kind of dip. Homemade jalapeño poppers are also a great warm-up for tailgate-style entrees, such as hot dogs or hamburgers. 

As far as sauces go, you'll love dipping these jalapeño poppers in garlic aioli, ranch, or even queso

How to Store Jalapeño Poppers

Best Ever Jalapeno Poppers
Credit: Yoly

Store cooled jalapeño poppers in the fridge in an airtight container or wrapped tightly in foil. They should last for about three days. Reheat in the oven or microwave in short bursts. 

Can You Freeze Jalapeño Poppers? 

Yes, you can freeze homemade jalapeño poppers. Allow them to cool completely, then arrange them in a single layer on a baking sheet. Place them in the freezer for a few hours, or until they're frozen solid. Transfer the frozen poppers to a zip-top freezer bag labeled with the date. Wrap in a layer of aluminum foil for added protection. Reheat from frozen in the oven until heated through (400 degrees F for about 10 minutes should be enough). 

Allrecipes Community Tips and Praise

"I just made these for the first time and they are delicious," raves hilaryhop. "Make sure not to overheat the oil, I burned my first one. So easy, so quick, and delicious!"

"Amazing," according to Dana McBride. "The only change I made was gourmet sharp Cheddar cheese, real bacon, and I added some garlic powder. I also used Italian seasoned bread crumbs."

"Although these do involve a good deal of work, they really are the best jalapeño poppers," says Marley29. "They also freeze well, so you can make a large batch and enjoy them at other times."

Editorial contributions by Corey Williams


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix cream cheese, Cheddar cheese, and bacon bits together in a medium bowl until well combined. Spoon mixture into jalapeño halves.

  • Put milk in one small bowl, flour in a second, and bread crumbs in a third.

  • Dip stuffed jalapeños in milk, then in flour, making sure they are well-coated. Transfer coated jalapeños to a plate; let dry for 10 minutes.

  • Dip jalapeños in milk once more, then roll through the bread crumbs. Let dry on the plate for 10 minutes, then repeat dipping in milk and rolling in bread crumbs once more; make sure they are completely coated. Let dry.

  • Heat oil to 365 degrees F (180 degrees C) in a medium skillet.

  • Working in batches if necessary, deep-fry coated jalapeños until golden brown, 2 to 3 minutes. Remove and let drain on a paper towel.


Be sure to wear rubber gloves while seeding the jalapeños — they will burn your fingers.

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.

Nutrition Facts

161 calories; protein 6.2g; carbohydrates 10.8g; fat 10.4g; cholesterol 31.7mg; sodium 175.7mg. Full Nutrition