Jalapeno Popper balls are crispy balls filled with melted cheese and jalapeno pieces making each bite so good! Jalapeno poppers are a perfect appetizer because they are always a hit whenever they are made! Moving to the states made me realize jalapeno poppers here and in India are different. Personally, I prefer these jalapeno popper balls that are super common in India, maybe because of all the melted cheese. These are super crispy and then burst cheese and you can make them as spicy as you want. You can deep fry (recommended) or air fry them! These are a great appetizer to go with Mexican meals or evening snacks and obviously for get-togethers and parties.

Happy Cooking!

Servings: 10-12 balls

Prep Time: 30-40 mins

Cooking Time: 15-20 mins

Total Time: 1 hour

Ingredients: 

• 2/3 cup chopped jalapeños 

• 2.5 oz cream cheese softened 

• 1 cup Mexican cheese- I used a mix of Monterey Jack, cheddar, and Colby jack 

• 1/2 tsp parsley

• 1/4 tsp salt 

• 1/4 tsp pepper

• 1/2 tsp onion powder

• 1/4 tsp garlic powder

• 1/4 cup all purpose Flour 

• 1/2-2/3 cup Water 

• 2/3-1 cup Bread crumbs 

• 1/2 tsp Parsley 

• Oil to deep fry

Directions: 

1. In a deep bowl add flour and water and mix to form a thick but flowly mixture. Keep aside.

2. Put the breadcrumbs on a flat plate. Mix parsley to it if you want. Keep aside.

3. In a mixing bowl add cream cheese, jalapenos, cheese, salt, pepper, parsley, onion powder, and garlic powder.

4. Mix it together till combined.

5. Using a scoop or spoon divide the mixture into 10-12 divisions.

6. Shape and roll each division into a tight ball in between your palms. Keep aside.

7. Using a fork dip the ball in the flour mixture and rotate it so it’s covered all over. Using the fork take it out and let the excess drip off.

8. Transfer to the breadcrumb plate, being careful not to drip excess onto the crumbs. Using a spoon or hands cover it with breadcrumbs and roll to completely cover the ball.

9. Repeat the coating of the flour mixture and breadcrumbs and keep aside.

10. Repeat for all balls, giving them two coatings each.

11. Cooking-

    • Deep fry- Heat oil to deep fry. Drop the balls in the hot oil, and fry till all sides are golden brown and crispy. It will take about 2-3 mins for each ball for the coating to cook through and crisp and the cheese to melt. Transfer to a paper towel lined plate to drain excess oil.

    • Air fry- Freeze the balls for 30-40 mins. Preheat the air fryer to 380F. Brush/Spray the balls with oil and place them in the preheated air fryer. Cook for 8-12 mins, flipping it midway. They should be cooked through and the cheese melted. If needed cook for another 3-4 mins.

12. Once cooked, serve immediately with ketchup or chili garlic dipping sauce.

Notes/Tips:

• You can use half serranos and half jalapenos to make it spicier.

• I like using a mix of Mexican cheeses. You can use any variety or individual Mexican chees you like.

• Be sure to double coat the balls to get a super crispy exterior and prevent the cheese from bursting out when cooked.

• I like to use canola oil or any neutral oil to deep fry.

• Air fry- be sure to follow all steps. The cheese may ooze out in the air fryer, the double layer helps prevent it.

• Freezing them- You can make these from before. Freeze for up to a month.

  • If you freeze and then deep fry, let it thaw till it’s almost room temperature, and then deep fry. Be careful as you deep fry after frozen, oil may splatter.

  • If you freeze for long and then air fry, it may take longer to cook through.