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Easy homemade rattlesnake bites – crispy, cheesy, spicy jalapeno poppers
Maria Canilssom

Rattlesnake Bites

These Rattlesnake Bites are a perfect copycat of the famous Texas Roadhouse appetizer! Crispy fried balls are stuffed with molten pepper jack cheese and spicy jalapenos. They're the ultimate game day or party snack. For another incredible cheesy appetizer, try our Garlic Parmesan Cheeseburger Bombs.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 15 bites
Course: Appetizer
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups (16 oz) pepper jack cheese, freshly shredded
  • 2-3 fresh jalapenos, finely diced (seeds removed)
  • 0.5 cup all-purpose flour
  • 1 large egg
  • 1 cup whole milk
  • 1.5 cups plain breadcrumbs
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Vegetable or canola oil, for frying
  • Ranch dressing, for serving

Equipment

  • Heavy Dutch Oven or Deep Pot For safe, even deep-frying.
  • Deep-Fry/Candy Thermometer Essential for maintaining correct oil temperature.

Method
 

  1. In a large bowl, combine shredded cheese and diced jalapenos. Shape mixture into 1.5-inch balls. Place on a parchment-lined plate and freeze solid for 30-60 minutes.
  2. In a shallow bowl, mix breadcrumbs, cayenne, paprika, and garlic powder. Set up three bowls: one with flour, one with whisked egg and milk, and one with seasoned breadcrumbs.
  3. Working with one frozen cheese ball at a time, coat in flour, dip in egg wash, then roll in seasoned breadcrumbs until fully coated. Place on a plate.
  4. Heat 2-3 inches of oil in a heavy pot to 350°F. Carefully fry breaded bites in batches of 4-5 for 3-4 minutes, until deep golden brown.
  5. Remove bites with a slotted spoon and drain on a paper towel-lined plate. Let cool for 1-2 minutes (filling is very hot). Serve immediately with ranch dressing.

Notes

Pro Tips: Freezing the shaped cheese balls for at least 30-60 minutes is non-negotiable to prevent leaking. Use a candy/deep-fry thermometer to maintain oil at 350°F. Fry in small batches of 4-5 to avoid lowering the oil temperature and ending up with greasy bites. For the best melt, shred your own cheese from a block instead of using pre-shredded. Serve immediately with ranch dressing for dipping.