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  • Prep Time
    10 minutes
  • Cook Time
    10 minutes
  • Servings

Jalapeno Goat Cheese Poppers

PHOTO & RECIPE: Baking with Josh & Ange


  • 8 oz Plain Montchevre Goat Cheese
  • 3-4 jalapeños, seeded and diced 
  • 1 teaspoon chili powder
  • 1/2 cup flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon milk
  • 2/3 cup panko breadcrumbs
  • Canola oil for frying
  • Honey for dipping


  1. Line a baking sheet with parchment paper and gather ingredients.
  2. Combine flour, paprika, salt and pepper in a small bowl.  
  3. Whisk together egg and milk in small bowl.  
  4. Add panko to medium bowl.
  5. In a medium bowl, stir together the goat cheese, diced jalapeños and chili powder.
  6. Scoop goat cheese mixture into 12 golf ball sized globs and roll into balls.
  7. Roll goat cheese balls in the flour mixture.
  8. Dip the balls in the egg/milk mixture.
  9. Then dredge in the panko mixture.  Make sure the ball is completely covered in panko.
  10. Place the completed balls on the baking sheet and put in the freezer for at least 20 minutes.
  11. In a deep skillet or Dutch oven, heat around an inch of oil over medium heat.  It should take the oil around 2-3 minutes to come to the right temperature.  If using an oil thermometer, oil should stay at 350 degrees.
  12. Fry half of the goat cheese balls, 2-3 minutes rotating to make sure cooked evenly.
  13. Remove from oil with a slotted spoon and place on a paper towel lined plate.  Repeat with remaining goat cheese balls.  
  14. Serve immediately with honey for dipping.