Jalapeño Beignets Recipe

Mix dry ingredients

In a medium bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine salt until evenly combined.

Whisk wet ingredients

In a separate bowl whisk 1 cup milk with 1 large egg and 2 tablespoons melted cooled butter until smooth. If using buttermilk, replace up to 2 tablespoons of the milk with buttermilk to add tang and loosen the batter.

Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix; the batter should be thick but pourable. If it seems too stiff, add up to 1–2 tablespoons more milk or buttermilk to reach a drop-batter consistency (similar to pancake batter but slightly thicker).

Prepare jalapeños

Wear gloves if preferred. Slice jalapeños in half lengthwise, remove seeds and membranes for milder heat (reserve some seeds if you want hotter beignets). Finely dice the peppers into small pieces.

Make filling

In a small bowl, combine 4 oz softened cream cheese, 1 cup shredded sharp cheddar, the diced jalapeños, and 1 thinly sliced green onion. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Mix until uniformly combined. Taste and adjust salt or pepper as needed.

Using a small spoon or a 1-tablespoon cookie scoop, portion the filling into roughly 12 (about 1-tablespoon) mounds on a sheet of parchment. Chill in the refrigerator for 15–20 minutes to firm the filling so it holds shape when coated in batter.

Heat the oil

Pour about 3–4 cups vegetable oil into a medium heavy-bottomed saucepan or Dutch oven to reach a 2–3 inch deep pool. Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and brown within ~45 seconds.

Dust and coat

Lightly dust each chilled cream cheese-cheddar-jalapeño mound with 1 tablespoon flour to help the batter adhere. One at a time, dip each mound into the prepared batter, fully coating it, and allow excess batter to drip off for a second.

Fry

Carefully lower 3–4 battered beignets into the hot oil (do not overcrowd). Fry for 2½–3 minutes, turning gently once, until golden brown and crisp on all sides. Maintain oil temperature around 325–350°F; if it drops, oil will soak in; if too hot, exterior will burn before heating through. Use a slotted spoon to transfer beignets to a wire rack set over a baking sheet to drain.

Repeat frying remaining beignets in batches. If the beignets are browning too quickly, reduce heat slightly. Keep finished beignets in a warm oven (200°F / 95°C) on the rack while you finish frying to keep them crisp.

Finish and serve

When all beignets are fried, lightly dust with 2 tablespoons powdered sugar if desired for a sweet-salty contrast. Serve warm with lime wedges on the side for squeezing, which brightens the flavors.

Allow beignets to cool for a minute (filling will be very hot) and enjoy immediately for best texture: crisp exterior and creamy, cheesy jalapeño center.