• Jalapeño cheese poppers (Richo's Bar Snacks)

These bite-size fried jalapeño peppers pack a punch with habanero and chipotle sauces stirred through the cream cheese filling, and the layer of bacon is a smoky, salty surprise.






Skill level

Average: 3.8 (21 votes)


  • 6 jalapeño peppers
  • 150 g cream cheese, softened
  • 1 tsp habanero sauce
  • 1 tsp chipotle sauce
  • 1 tbsp finely chopped chives
  • 1 tbsp caramelised bacon bits
  • 20-24 slices thinly sliced bacon
  • 2 eggs, whisked
  • ½ cup plain flour
  • ½ cup dry breadcrumbs
  • 1 litre (4 cups) oil, to fry

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 10 minutes

  1. Slice down the sides of the peppers, just enough to open it up. Using a spoon, gently remove seeds and membrane while keeping the peppers intact.
  2. Place cream cheese, habanero and chipotle sauces, chives, caramelised bacon and a good pinch of salt and pepper in a bowl. Use a fork to break up and combine the mixture.
  3. Spoon mixture into pepper halves, just enough so the peppers can be closed without breaking. Wrap bacon pieces around the peppers, about 3-4 pieces per pepper. Chill for 10 minutes, or until firm.
  4. Place egg and flour into separate small bowls. Dip the stuffed peppers first into the egg then into the flour, making sure they are well coated with each. Dip the peppers in egg again, then roll through the breadcrumbs. Allow to dry, then repeat, dipping into the egg and breadcrumbs twice, to ensure the entire surface of peppers is well coated.
  5. Preheat oil to 180°C. Gently place peppers into oil. Cook, in batches, for 2–3 minutes, carefully rotating occasionally so they cook evenly, until golden brown. Place onto paper towel or a wire rack to drain, and season with salt. Serve.



• These can be served with a Sriracha and mayonnaise sauce for even more heat.


This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.