Crispy Baked Jalapeno Popper Bites

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Here’s my crowd-pleasing jalapeno popper bites recipe, with a creamy cheese filling, fresh jalapenos, and a crunchy breadcrumb topping – all baked until golden brown and melty.

These little appetizers are always the first to disappear at parties and gatherings. I usually make a double batch because my kids sneak them straight from the cooling rack. Nothing beats warm, cheesy poppers fresh from the oven, right?

What Kind of Jalapeños Should I Use?

Fresh jalapeños are your best bet for this recipe, and you’ll want to look for peppers that are firm and deep green in color with smooth, shiny skin. While you might be tempted to grab the biggest ones you can find, medium-sized jalapeños (about 2-3 inches long) are usually the best choice since they tend to have better flavor and aren’t as watery as the jumbo ones. If you’re worried about heat, here’s a helpful tip: the more smooth a jalapeño is, the milder it will be, while peppers with little white lines or “scars” tend to pack more heat. Remember to wear gloves when handling and seeding the peppers – your hands will thank you later!

Options for Substitutions

This recipe can be tweaked in several ways while still keeping that classic jalapeño popper taste:

• Monterey Jack and Cheddar cheese: While these cheeses give the best melt and flavor, you can swap them with pepper jack for extra heat, or use a mix of mozzarella and colby. Just make sure to use good melting cheeses for the right texture.
• Evaporated milk: If you’re out of evaporated milk, you can use heavy cream or whole milk instead. The sauce might be slightly less creamy with whole milk, but it’ll still work.
• Cornflakes: Regular breadcrumbs can replace both the cornflakes and panko, though you’ll lose some of that extra crunch. Crushed potato chips or rice krispies can work too!
• Buttermilk: No buttermilk? Mix 3 cups of regular milk with 3 tablespoons of lemon juice or white vinegar, let it sit for 5 minutes, and you’re good to go.
• Jalapeños: For a milder version, use mini sweet peppers. If you want more heat, try serrano peppers – but remember they’re much spicier than jalapeños!
• Bacon grease: Any neutral cooking oil works fine here – vegetable oil, canola oil, or even melted butter will do the job.

Watch Out for These Mistakes While Baking

The biggest challenge when making jalapeño popper bites is handling the peppers – always wear gloves while cutting and deseeding jalapeños, and avoid touching your face, as the oils can cause serious discomfort and burning. When preparing the cheese sauce, stirring constantly and keeping the heat low is crucial – rushing this step can lead to a grainy texture or burned cheese that won’t coat your peppers properly. Another common mistake is not drying the jalapeños thoroughly after washing them, which can make the breading fall off during baking – pat them completely dry with paper towels before starting the coating process. For the crispiest results, make sure your cornflake-panko mixture is crushed finely enough to stick well but not so fine that it loses its crunchy texture, and don’t forget to spray or brush the coated poppers with oil before baking to help them brown evenly.

What to Serve With Jalapeño Popper Bites?

These spicy, cheesy bites are perfect party food and pair really well with cooling dips and fresh sides! A bowl of ranch dressing or sour cream helps balance out the heat, while guacamole adds a creamy contrast that just makes sense with the Mexican-inspired flavors. I like to serve these alongside some crisp celery and carrot sticks – they act as natural palette cleansers between bites and add a nice crunch factor. For a complete game day spread, add some Mexican-style rice or black bean dip to round out the meal and help tame the spiciness.

Storage Instructions

Keep Fresh: These tasty jalapeño popper bites will stay good in an airtight container in the fridge for up to 3 days. Just place them in a single layer, or if you need to stack them, put some parchment paper between layers to keep them from sticking together.

Make Ahead: You can prep these poppers a day in advance! Assemble them completely, but don’t bake – just cover and keep them in the fridge. When you’re ready, pop them in the oven following the original baking instructions, adding an extra 2-3 minutes since they’ll be cold.

Warm Up: To get back that crispy exterior, heat them up in the oven at 350°F for about 8-10 minutes, or use an air fryer at 325°F for 3-4 minutes. I don’t recommend microwaving them as they’ll lose their crunchy coating and might get a bit soggy.

Preparation Time	20-30 minutes
Cooking Time	15-18 minutes
Total Time	35-48 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 100-120 g
• Fat: 170-190 g
• Carbohydrates: 220-240 g

Ingredients

• 8 ounces monterey jack cheese, shredded using a box grater
• 3 ounces sharp cheddar cheese, shredded using a box grater
• 1 tablespoon corn starch
• 1/2 cup evaporated milk
• 2 teaspoons your choice of hot sauce (like frank’s redhot)
• 1 pound jalapeños, with stems removed, sliced into 1/2-inch pieces, and seeds taken out
• 2 cups cornflakes cereal
• 3/4 cup panko crumbs
• 3 cups buttermilk
• 1 1/2 cups plain flour
• 1/3 cup bacon grease or canola oil
• A serving of roasted tomato salsa or your preferred salsa

Step 1: Prepare the Cheese Sauce

In a medium bowl, combine Monterey Jack and cheddar cheese with cornstarch and toss until the cheese is evenly coated.

Transfer the cheeses to a medium saucepan, and add evaporated milk and a dash of hot sauce.

Place the saucepan over low heat and whisk constantly until the cheese is melted and the mixture thickens, about 5 minutes.

Remove from heat and let the sauce cool to room temperature.

Step 2: Fill the Jalapeño Rings

Line a baking sheet with parchment paper and arrange jalapeño rings on it.

Spoon the prepared cheese sauce into each jalapeño ring, filling them about 2/3 full.

Use your fingers to gently pat down the cheese sauce so it stays neatly within the rings.

Step 3: Prepare the Breading Mixture

In the work bowl of a food processor, combine cornflakes and breadcrumbs.

Pulse until the cornflakes are finely processed.

Transfer this breading mixture to a shallow bowl for easy coating of the jalapeño rings.

Step 4: Bread the Jalapeño Rings

Set up a breading station with separate shallow bowls for buttermilk, flour, and beaten eggs.

Working one at a time, dunk each jalapeño slice into the buttermilk, then roll in flour until fully coated.

Next, dunk it into the beaten eggs and roll in the breadcrumb mixture until completely coated.

Transfer each breaded jalapeño slice to a wire rack set over a rimmed baking sheet.

Repeat this process until all jalapeño rings are prepared.

Place the baking sheet in the freezer and freeze until the rings are firm, about 30 minutes.

Step 5: Cook the Jalapeño Poppers

Preheat your oven to 425°F (220°C).

Once the jalapeños are firm, remove the baking sheet from the freezer.

Brush the breaded jalapeños all over with bacon fat or oil to help achieve a crispy texture.

Place the baking sheet in the oven and bake the poppers for 15-18 minutes, until the cheese is heated through and the outsides are browned and crispy.

Step 6: Serve and Enjoy

Remove the jalapeño poppers from the oven and transfer them to a serving tray.

Season with a sprinkle of salt to taste.

Serve immediately with your choice of dipping sauce, and enjoy your homemade jalapeño poppers!