Cheesy Jalapeño Ranch Chicken Poppers with Creamy Dip | Party Appetizer Recipe
Make cheesy jalapeño ranch chicken poppers with creamy dip for the ultimate appetizer. Crispy chicken bites stuffed with cheese and jalapeños, seasoned with ranch, and served with a cool dipping sauce — perfect for parties, game day, or family snacks.
Equipment
- Cutting board and knife
- Mixing bowls
- Skillet or baking sheet
- Tongs or spatula
- Oven or fryer
Ingredients
- 1 lb chicken breast or thigh meat, cut into bite-sized pieces
- 2–3 fresh or pickled jalapeños, sliced thin
- 1 cup cheese cubes (cheddar, mozzarella, or pepper jack)
- 1 cup breadcrumbs or panko
- 2 tbsp ranch seasoning (homemade or store-bought)
- 2 eggs, beaten
- ½ cup sour cream
- 2 tbsp ranch dressing
- 1 lime (juice)
- Garnishes: cilantro, lime wedges
Instructions
- Prep chicken: Cut chicken into bite-sized chunks and pat dry.
- Stuff: Slice each piece slightly to create a pocket. Insert a cube of cheese and a jalapeño slice. Seal edges firmly.
- Coat: Mix breadcrumbs with ranch seasoning. Dip chicken in beaten egg, then coat in breadcrumb mixture.
- Cook:Bake: Preheat oven to 400°F (200°C). Bake for 18–20 minutes until golden and cooked through.Fry: Heat oil to 350°F (175°C). Fry for 3–4 minutes per side until crispy. Drain on paper towels.
- Dip: Mix sour cream, ranch dressing, and lime juice. Chill until serving.
- Serve: Arrange poppers on a platter, garnish with cilantro and lime wedges, and serve hot with dip.
Notes
- Tip: Use gloves when handling jalapeños to avoid irritation.
- Make-ahead: Assemble uncooked poppers and refrigerate up to 24 hours or freeze for later baking.
- Variations: Try extra spicy with habaneros, kid-friendly with mild cheese and no jalapeños, or deluxe wrapped in bacon.
- Serving idea: Perfect alongside nachos, sliders, or a fresh salad for balance.