Description
These crispy, cheesy bites are loaded with pepper jack cheese and diced jalapeños, just like the famous Texas Roadhouse appetizer. Deep-fried to golden perfection, they’re the perfect spicy, melty snack for game days, parties, or just because!
Ingredients
Units
Scale
- :
- 2 cups pepper jack cheese, shredded
- 1/4 cup diced jalapeños (fresh or pickled)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 1/2 cups seasoned breadcrumbs (Panko or regular)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
Instructions
- :
- Make the cheese mixture: In a bowl, combine the shredded pepper jack cheese, diced jalapeños, garlic powder, onion powder, and smoked paprika. Mix well.
- Shape into balls: Scoop about 1 tablespoon of the mixture and roll it into a small ball. Repeat with the rest of the mixture. Place on a baking sheet and freeze for 30-60 minutes to firm up.
- Set up the breading station: In one bowl, place the flour. In a second bowl, whisk the eggs with milk. In a third bowl, mix the breadcrumbs, salt, and black pepper.
- Bread the bites: Roll each cheese ball in flour, dip into the egg mixture, then coat with breadcrumbs. For extra crunch, dip it back into the egg and breadcrumbs for a second layer.
- Fry to perfection: Heat about 2 inches of oil in a deep pan to 350°F (175°C). Fry the bites in batches for 2-3 minutes or until golden brown. Remove and drain on paper towels.
- Serve hot: Enjoy with ranch dressing, chipotle mayo, or your favorite dipping sauce!
Notes
- :
- For extra heat, add more jalapeños or a pinch of cayenne pepper.
- For baking or air-frying: Bake at 400°F (200°C) for 12-15 minutes or air fry at 375°F (190°C) for 8-10 minutes, flipping halfway.
- Freeze for later: Store uncooked bites in a freezer bag for up to a month. Fry straight from frozen!
Nutrition
- Calories: ~320
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg