Jalapeño poppers with cheese balls

Jalapeño poppers with cheese balls: Your cocktail evening sorted. Image: Msi Muzi Mathebula.

Jalapeño poppers with cheese balls – Appetising finger food

Add some delightful savoury bites to an elegant cocktail evening with these jalapeño poppers with cheese balls.

Jalapeño poppers with cheese balls

Jalapeño poppers with cheese balls: Your cocktail evening sorted. Image: Msi Muzi Mathebula.

As the festive season is getting closer, our social calendars are also getting fuller. Jalapeño poppers with cheese balls are the perfect finger food to prepare for your next family and friends’ get-together.

As summer is about to start, what is better than inviting your besties over for a cocktail evening? Having some light finger food ready to serve always complements an elegant evening perfectly.

Preparing these jalapeño poppers with cheese balls will take just over an hour of your time. If you have never tried your hand at preparing these delightful savoury snacks before, it might take you a bit longer to prepare. But don’t worry, practice makes perfect. And after each practice, you will have so many delicious snacks to share and enjoy.

These jalapeño poppers with cheese balls are guaranteed to satisfy your guests. And don’t be surprised if these savoury bites disappear faster than you could have prepared them.

Let us know in the comments of this recipe if you have tried these delightful snacks recipes.

Jalapeño poppers with cheese balls recipe

4 from 2 votes
Recipe by Msi Muzi Mathebula Course: SnacksCuisine: GlobalDifficulty: Moderate


Prep time


Cooking time


Total time






  • Jalapeño poppers
  • 40 40 jalapeño chillies

  • 150 grams 150 full-fat cream cheese

  • 50 grams 50 grated mozzarella

  • 30 grams 30 plain flour

  • 2 large 2 eggs, lightly beaten

  • 750 ml 750 fresh breadcrumbs

  • oil for deep frying

  • Cheese balls
  • 250 grams 250 potatoes

  • salt, use little – cheese is salted

  • ¼ teaspoon ¼ pepper crushed or ground

  • ½ teaspoon ½ herbs, dried

  • 100 grams 100 bread crumbs

  • 2 tablespoons 2 coriander leaves or cilantro or any fresh herbs finely chopped

  • oil as needed for frying

  • 200 ml 200 water

  • 80 to 100 grams cheese (cheddar or mozzarella)

  • teaspoon allspice powder or any spice powder

  • For coating the cheese balls
  • 2 tablespoons 2 cornflour

  • 100 grams 100 flour

  • 2 2 eggs

  • 250 grams 250 bread crumbs


  • Jalapeño poppers
  • Take one whole chilli and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. Repeat with all the other chillies.
  • Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chillies. Push them gently to close them up and wipe off any excess.
  • Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chillies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
  • Heat the oil in a large saucepan until it reaches 160°C. Carefully lower the chillies into the oil using a slotted spoon and deep fry in batches for around 2 – 3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
  • Cheese balls
  • Boil the potatoes with the skin on until al dente but fully cooked. They should not be too mushy. Remove the skin and mash them well until smooth with a masher. There should be no lumps.
  • Add the herbs, coriander leaves, salt and pepper.
  • Mix them well and make a ball. The mixture must bind together and should not be sticky or too dry.
  • Divide the mixture into 8 to 10 equal-sized balls.
  • Cut the cheese into cubes.
  • Take a potato ball and spread it evenly to a small patty in your palm. Place a cheese cube in the centre.
    Gently bring the edges together to make a ball. Ensure the ball is sealed well without any cracks.
  • Add 2 tablespoons cornflour to another wide plate. Spread it.
  • Transfer the bread crumbs to a separate plate. Set this aside.
  • Add cornflour and flour to another bowl. In another separate bowl add eggs and beat them well. Add a pinch of salt.
  • Gently drop each ball in the cornflour, then the egg mixture and Immediately roll it in bread crumbs. Set this aside on a plate. Finish making all the balls.
  • Add double breadcrumbs to the cheese balls. Repeat the same steps of dipping in flour mixture and then coating the bread crumbs again. Set aside on a plate. Rest them for 10 mins.
  • Fry the cheese balls in a wide deep pan, Pour oil just enough to half immerse the cheese balls. Heat the oil on a medium flame. Drop a small piece of the potato mixture to check if the oil is hot enough. Regulate the flame to medium heat. Next, gently slide the balls one by one and do not disturb them for half to 1 minute.
  • Gently stir them and fry until golden and crisp.
  • Serve the cheese balls hot with any dip or sauce.


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