The key to these irresistible Jalapeño Cheese Bites is the balance between the spicy jalapeños and the creamy, melty cheese encased in a crunchy, golden breadcrumb coating. Each bite offers a perfect harmony of textures—crispy on the outside, with the molten cheese inside. The addition of Cajun seasoning gives them an extra layer of flavor that tantalizes the taste buds without overpowering the dish. Whether you’re serving them as an appetizer or snack, these cheese bites are sure to be a hit and disappear in seconds!
Ingredients:
- 2 cups pepper jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- 2 jalapeños, seeds removed, sautéed until soft
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- 1 ½ cups panko bread crumbs
- 2 teaspoons “Slap Ya Mama” seasoning (or Cajun seasoning)
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1-2 cups vegetable oil for frying
Instructions:
- Prepare the Jalapeño Cheese Filling:
- In a medium skillet, sauté the jalapeños over medium heat until soft, about 3-4 minutes. Set aside and let them cool.
- In a large mixing bowl, combine the shredded pepper jack and sharp cheddar cheeses. Add the sautéed jalapeños, mixing them thoroughly into the cheese. Set aside.
- Shape the Cheese Bites:
- Using your hands, take about 1 to 2 tablespoons of the cheese mixture and form it into small balls (about the size of a walnut). Place the balls onto a baking sheet lined with parchment paper.
- Once all the cheese balls are shaped, place them in the freezer for about 15-20 minutes. This will help them hold their shape during frying.
- Set Up the Dredging Station:
- In one shallow dish, place the flour.
- In a second dish, whisk together the eggs and buttermilk.
- In a third dish, combine the panko bread crumbs, “Slap Ya Mama” seasoning (or Cajun seasoning), garlic powder, black pepper, and red pepper flakes.
- Coat the Cheese Bites:
- Remove the chilled cheese bites from the freezer.
- One by one, dredge each cheese bite in the flour, shaking off any excess.
- Next, dip the floured cheese bite into the egg mixture, ensuring it’s fully coated.
- Finally, roll the cheese bite in the seasoned panko bread crumbs, pressing gently to ensure an even coating.
- Place the coated cheese bites back onto the baking sheet and refrigerate for another 10-15 minutes.
- Fry the Cheese Bites:
- In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a small piece of panko into the oil—if it sizzles immediately, the oil is ready.
- Fry the cheese bites in small batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until they are golden brown and crispy on all sides.
- Using a slotted spoon, remove the fried cheese bites from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve:
- Allow the cheese bites to cool slightly, but serve them warm for the best gooey, cheesy experience. They pair wonderfully with dipping sauces like ranch, spicy mayo, or even marinara.
