I’ve spent years perfecting this recipe to match the original, focusing on getting that signature golden crust and spicy cheese filling just right. The secret lies in the blend of cheeses and the double-breading technique that creates that unmistakable crunch. Best of all, you can adjust the spice level to suit your taste, making these bites accessible for everyone at your table.
Why I Love These
These rattlesnake bites deliver that perfect balance of creamy cheese and spicy jalapeño that makes the original so irresistible.
They’re surprisingly easy to make at home with ingredients you can find at any grocery store.
I make these whenever I’m hosting friends for sports events because they disappear faster than any other appetizer I serve.
Ingredients
- 2 (8 oz) blocks pepper jack cheese, shredded
- 2-3 jalapeños, diced (depending on how hot you like them)
- 1/2 cup flour
- 1 egg
- 1 cup milk
- 1 1/2 cups bread crumbs
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Oil for frying
How To Make
- In a bowl, combine shredded pepper jack cheese and diced jalapeños. Shape the mixture into about 1½-inch balls, squeezing tightly to compress them well.
- Place the cheese balls on a cookie sheet and freeze for about 30 minutes. Meanwhile, preheat your deep fryer to 350°F.
- Set up three bowls: one with flour, one with egg and milk mixed together, and one with bread crumbs mixed with cayenne pepper, paprika, and garlic powder.
- Once chilled, roll each ball in flour first, then dip in the egg and milk mixture, and finally coat thoroughly with the seasoned bread crumbs.
- Fry the breaded balls in batches for 3-4 minutes or until golden brown all over.
- Drain on paper towels and serve hot with your favorite dipping sauces.
Nutrition
These Rattlesnake Bites are a protein-rich appetizer thanks to the generous amount of cheese, though they are higher in fat and calories due to the cheese content and frying method. They make for an indulgent treat rather than an everyday snack.
The jalapeños add a nice boost of vitamin C and metabolism-boosting capsaicin. For a lighter version, you could bake these bites instead of frying, though the texture won’t be quite the same as the restaurant version.
These bites contain dairy and gluten in their traditional form. For gluten-free options, substitute the all-purpose flour with a gluten-free blend and use gluten-free breadcrumbs or crushed rice cereal for coating.
Tips & Variations
- You can prepare the cheese balls up to 24 hours ahead and keep them frozen until ready to bread and fry, making party prep much easier.
- For a smoky twist, add a teaspoon of smoked paprika to the cheese mixture or substitute half the jalapeños with roasted poblano peppers.
- Make a gluten-free version by using gluten-free flour and breadcrumbs, or try a keto-friendly variation by substituting the breadcrumbs with crushed pork rinds.
Ways To Serve Them
- Arrange on a platter with both ranch and spicy sriracha mayo for dipping options
- Serve alongside a cold beer or margarita for the full Texas Roadhouse experience
- Pair with celery and carrot sticks to balance the richness
- Add them to a larger appetizer spread with wings, sliders, and a fresh salad for game day
Proper Storage
- Fridge: Allow leftover bites to cool completely before storing in an airtight container lined with paper towels to absorb moisture. They’ll keep for up to 3 days but will lose some crispiness.
- Freezer: Freeze uncooked, breaded cheese balls on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 1 month. Do not freeze after cooking as the texture will suffer.
- Reheat: For best results, reheat in a 375°F oven for 5-7 minutes until crispy and heated through. Avoid microwaving as it will make them soggy and potentially cause the cheese to explode.
Ingredients
- 2 (8 oz) blocks pepper jack cheese, shredded
- 2-3 jalapeños, diced (depending on how hot you like them)
- 1/2 cup flour
- 1 egg
- 1 cup milk
- 1 1/2 cups bread crumbs
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Oil for frying
Steps
- In a bowl, combine shredded pepper jack cheese and diced jalapeños. Shape the mixture into about 1½-inch balls, squeezing tightly to compress them well.
- Place the cheese balls on a cookie sheet and freeze for about 30 minutes. Meanwhile, preheat your deep fryer to 350°F.
- Set up three bowls: one with flour, one with egg and milk mixed together, and one with bread crumbs mixed with cayenne pepper, paprika, and garlic powder.
- Once chilled, roll each ball in flour first, then dip in the egg and milk mixture, and finally coat thoroughly with the seasoned bread crumbs.
- Fry the breaded balls in batches for 3-4 minutes or until golden brown all over.
- Drain on paper towels and serve hot with your favorite dipping sauces.
Nutrition (per serving)
- Calories: 62 kcal
Notes
- You can prepare the cheese balls up to 24 hours ahead and keep them frozen until ready to bread and fry, making party prep much easier.
- For a smoky twist, add a teaspoon of smoked paprika to the cheese mixture or substitute half the jalapeños with roasted poblano peppers.
- Make a gluten-free version by using gluten-free flour and breadcrumbs, or try a keto-friendly variation by substituting the breadcrumbs with crushed pork rinds.