Jalapeno Popper Bites


• 8 oz cream cheese, softened

• 2 cup shredded pepper jack cheese

• 3 jalapenos, seeded and diced

• 1/4 cup chopped bacon

• 2 tbsp sriracha sauce

• 1/2 cup all purpose flour

• 1/2 cup panko bread crumbs

• 1/2 cup plain bread crumbs

• 1 tsp garlic powder

• 1/2 tsp cayenne pepper

• 1/4 tsp black pepper

• 1/4 tsp salt

• 2 eggs, beaten

• peanut oil or canola oil for frying


Mix together the cream cheese, shredded pepper jack cheese, diced jalapenos, bacon bits, and sriracha sauce.

Scoop the mixture and form into balls. Place on a parchment-lined baking sheet and freeze for 30 minutes. Put the flour into one bowl and the beaten eggs in a second bowl.

In the third bowl, combine the panko bread crumbs, plain bread crumbs, garlic powder, cayenne pepper, black pepper, and salt. Heat oil in a deep fryer (or use a large pot with a thermometer) to 350˚F.

Remove cheese balls from the freezer. Dip in the flour mixture, then into the beaten eggs, and finally coat with the bread crumbs mixture.

Fry several bites at once for 2-3 minutes, until golden brown. Drain on a paper towel-lined plate. Store leftovers in an airtight container in the fridge or freezer.

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