Irresistible Double Cheese Chiles Capeados: Your New Favorite Spicy, Cheesy Mexican Appetizer

Experience the ultimate comfort food with Double Cheese Chiles Capeados – perfectly spicy jalapeños, generously filled with gooey, melted cheese, and encased in a gloriously golden, extra-crunchy crust. This incredible Mexican appetizer is a must-try for anyone who loves bold flavors and satisfying textures!

This post is proudly sponsored by Milton’s Craft Bakers. All opinions, as always, are genuinely my own.

There are some family recipes that carry a special legacy, and for us, my dad’s Chiles Capeados are exactly that. He takes immense pride in preparing this classic Mexican appetizer, never missing an opportunity to share them with friends and family. And without fail, everyone who tries them absolutely falls in love. These aren’t just any fried peppers; they’re a testament to rich flavors and satisfying textures, making them a staple at our gatherings and celebrations.

If you’re familiar with jalapeño poppers, think of these Chiles Capeados as their much more authentic and elevated cousin. While many store-bought or restaurant jalapeño poppers often lack that distinctive spicy kick, our Chiles Capeados truly deliver. Depending on the jalapeños you choose, these can range from pleasantly warm to satisfyingly hot. But fear not, we’ve perfected them with an incredibly easy and refreshing yogurt sauce. This creamy sauce not only complements the robust flavors of the peppers and cheese but also offers a delightful cooling sensation to balance the spice on your palate.

The Double Cheese Twist: Elevating a Classic with Milton’s Craft Bakers

This particular rendition of Chiles Capeados takes my dad’s traditional recipe to an exciting new level, transforming it into what we affectionately call “Double Cheese Chiles Capeados.” The secret to this enhanced flavor and texture lies in a special ingredient: Milton’s Organic Cheesy Cheddars. Instead of just stuffing the peppers with one type of cheese, we’ve integrated these incredible crackers into the coating, creating a double layer of cheesy goodness both inside and out.

Milton’s Organic Cheesy Cheddars are far from your average cheese crackers. They boast a bolder, more authentic cheddar crunch than the nostalgic cheese crackers many of us grew up with. What truly sets them apart, however, is their commitment to quality ingredients. They are Certified Organic, Non-GMO Project Verified, and rBST-Free, ensuring you’re enjoying a snack that’s not only delicious but also made with integrity. Using these crackers for the coating adds an unparalleled depth of flavor and a wonderfully crisp texture that elevates the entire dish.

Beyond the enhanced flavor, my dad and I discovered another fantastic benefit of using the cracker coating: it significantly helps the batter adhere to the peppers. This creates a more uniform, beautiful, and even more delicious crust, preventing any dreaded “slipping” of the batter during frying. The result is a perfectly golden, crunchy exterior that holds up beautifully to the spicy, cheesy interior.

For this recipe, we found the White Cheddar flavor of Milton’s Organic Cheesy Cheddars to be absolutely perfect, offering a sharp, tangy complement to the jalapeños and the internal cheese. However, Milton’s also offers Original and Hot & Spicy varieties, both of which would make excellent alternatives, allowing you to customize the flavor profile to your liking. If you’re eager to try these delicious crackers, you can easily find all three Organic Cheesy Cheddars in a store near you by using Milton’s Store Locator. Now, let’s dive into making these incredible spicy delights!

How to Make Double Cheese Chiles Capeados: A Step-by-Step Guide

Creating these Double Cheese Chiles Capeados is a culinary journey that’s both rewarding and surprisingly straightforward. Follow these detailed steps to achieve perfect results every time.

Preparing the Chiles: Blistering, Peeling, and Stuffing

The first crucial step involves preparing the jalapeños themselves. This process ensures they are tender, less intensely spicy, and ready to be stuffed with melted cheese.

• Begin by meticulously washing and thoroughly drying 8 extra-large jalapeños. Opting for larger peppers will make the stuffing process considerably easier, as they offer more internal space.
• In a small Dutch oven or a heavy-bottomed pot, heat about an inch of your preferred frying oil over medium heat. Fry the jalapeños in 2-3 batches to avoid overcrowding the pot, which can lower the oil temperature and lead to soggy peppers. Use tongs to periodically turn the jalapeños, allowing the skin to blister evenly on all sides without burning the flesh underneath. This blistering is key to easy peeling and helps mellow some of the pepper’s raw heat.
• Once blistered, immediately transfer the fried jalapeños to a paper towel-lined plate. This helps absorb excess oil and allows them to cool down sufficiently for handling.
• Once the peppers are cool enough to touch, use a paper towel to carefully peel off all of the blistered skin. The skin should come off quite easily. For added protection from the capsaicin (the compound responsible for the spice), we highly recommend wearing gloves during this step. This prevents skin irritation and accidental transfer of capsaicin to your eyes or other sensitive areas.
• After peeling, use a sharp knife to delicately cut a slit lengthwise into each jalapeño. Exercise caution to avoid puncturing through to the other side or tearing the pepper, as this could cause the cheese to leak during frying.
• With the slit made, use a small spoon (a grapefruit spoon works wonderfully for this) to scrape out all of the seeds and veins. These are where the majority of the jalapeño’s heat resides, and removing them allows for a more controlled spice level and a smoother cavity for the cheese.
• Now, it’s time for the “double cheese” aspect! Carefully stuff each pepper with a small but long piece of white cheese. Excellent choices include cheddar, asadero, muenster, or Chihuahua cheese, all of which melt beautifully. If the slit in the pepper is too wide and struggles to stay shut, you can gently use a toothpick to seal it, ensuring the cheese remains securely inside during cooking.

Preparing the Coating and Batter: The Secret to the Crispy Exterior

While your peppers are cooling, you can efficiently move on to preparing the unique, crunchy coating and the light, airy batter that makes these Chiles Capeados so special.

• First, for the signature “double cheese” crunch, take one cup of Milton’s Organic Cheesy Cheddars, White Cheddar crackers and grind them into very fine crumbs. A mortar and pestle will achieve a wonderfully fine texture, but a food processor works just as effectively for speed. Spread these fine crumbs evenly on an extended plate or shallow dish and set aside, ready for dipping.
• Next, prepare the airy batter. In a medium mixing bowl, combine ½ cup of cornstarch, ½ cup of your preferred flour (regular all-purpose flour or rice flour are both excellent choices and yield a crispy result), and 2 teaspoons of baking soda.
• Slowly incorporate ⅔ cup of unflavored mineral water into the dry ingredients, mixing continuously until you achieve the consistency of a thick pancake batter. The mineral water contributes to a lighter, crispier coating when fried. You might have a small amount of mineral water left over; keep it handy, as you may need to add a little more later if the batter thickens while it sits.

Assembly and Frying: Achieving Golden Perfection

With your chiles prepped and your coating and batter ready, it’s time for the exciting final steps of assembly and frying, which will bring your Double Cheese Chiles Capeados to life.

• In your Dutch oven or heavy-bottomed pot, heat a couple of inches of oil over medium heat. The oil should be hot enough to sizzle when a drop of batter is added but not so hot that it burns the coating instantly. Maintaining a consistent medium heat is crucial for evenly cooked, golden-brown results.
• One by one, take each prepared jalapeño and roll it thoroughly in the fine cracker crumbs, ensuring every surface is coated. Then, carefully dip the crumb-coated jalapeño into the batter, allowing any excess to drip off. If you notice the batter has thickened too much during this process, simply add a tiny bit more mineral water and stir until it returns to a thick pancake-like consistency.
  • Expert Tip for Adhesion: If you find the cracker crumbs are having trouble sticking to the jalapeño, an extra step can be added for foolproof adhesion. Lightly whip two eggs in a shallow dish. After peeling the chiles and before rolling them in cracker crumbs, dip each jalapeño in the whipped egg, then proceed to roll in the crumbs. This creates a perfect “glue” layer for the crumbs.
• Carefully place the coated jalapeños into the hot oil, frying them in batches to prevent overcrowding. Fry each side until the batter puffs up beautifully and all surfaces achieve a rich, golden-brown hue. This indicates a perfectly crispy exterior and a molten, cheesy interior.
• Once golden brown and cooked through, remove the chiles from the heat using tongs and place them on a paper towel-lined plate to drain any excess oil. This step is essential for maintaining their crispiness.

Yogurt Sauce: The Perfect Cooling Companion

This simple yet incredibly effective yogurt sauce is the ideal accompaniment, providing a cool and tangy contrast to the spicy, rich Chiles Capeados.

• In a small bowl, whisk together ½ cup of creamy Greek yogurt, ⅓ teaspoon of fragrant garlic powder, and ¼ teaspoon of fresh lime juice. Season with salt and freshly ground black pepper to taste. Mix until thoroughly combined and smooth.
• Serve the Double Cheese Chiles Capeados immediately with this refreshing yogurt sauce on the side. It works beautifully as a dip, allowing each bite to be customized with a burst of cool, tangy flavor.

These Double Cheese Chiles Capeados are truly at their peak when served fresh and immediately off the heat. This is when the inner cheese is gloriously gooey and melted, and the outer shell boasts its maximum crispiness and golden crunch. They make an exceptional appetizer, a standout party snack, or a unique side dish that will impress everyone.

Why You’ll Love This Double Cheese Chiles Capeados Recipe

• Unmatched Flavor: The combination of spicy jalapeños, two types of cheese, and the savory Milton’s cracker coating creates a flavor profile that’s both complex and incredibly satisfying.
• Perfect Texture: Enjoy the contrast of a tender, slightly spicy pepper, creamy melted cheese, and an unbelievably crispy, golden exterior.
• Elevated Classic: A significant upgrade from traditional jalapeño poppers, offering more authentic Mexican flavors and a gourmet twist.
• Crowd-Pleaser: Ideal for parties, game days, or any gathering where you want to serve something truly memorable and delicious.
• Homemade Goodness: There’s immense satisfaction in creating such a spectacular dish from scratch, ensuring the freshest ingredients and the best possible taste.

I genuinely hope you enjoy preparing and devouring these Double Cheese Chiles Capeados as much as we do. They are a true labor of love that pays off in every single bite!

Please leave me a comment below if you make this recipe or tag me on Instagram @everydaylatina. I love seeing your culinary creations!

Looking for more delicious jalapeño-infused recipes to spice up your kitchen? Check out these other great options:

• Easy and Fast Jalapeño Salsa
• Hearty Ground Beef Stew with Jalapeño
• Chunky and Saucy Jalapeño Salsa

And don’t miss this other fantastic recipe that also features the versatility of Milton’s Organic Cheesy Crackers:

• Cheesy Cheddar Ground Beef Milanesas

Recipe Card