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texas roadhouse rattlesnake bites recipe

Rattlesnake Bites Recipe

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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 8 oz pepper jack cheese, freshly shredded
  • 3 jalapeños, finely diced
  • 1 tsp garlic powder (for filling)
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt (for filling)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp milk
  • 1 1/2 cups panko breadcrumbs
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder (for coating)
  • 1/2 tsp salt (for coating)
  • Vegetable oil, for frying
  • Ranch dressing, for serving

Method
 

  1. Combine the softened cream cheese, shredded pepper jack, diced jalapeños, garlic powder, onion powder, smoked paprika, and salt in a bowl. Stir until smooth, then refrigerate for 20 minutes.
  2. Scoop and roll the chilled filling into 1-inch balls (about 20 to 24 pieces), place on a parchment-lined baking sheet, and freeze for 15 minutes.
  3. Set up 3 bowls: flour in the first, beaten eggs and milk whisked together in the second, and panko mixed with cayenne, garlic powder, and salt in the third. Coat each ball in flour, egg wash, and panko, then repeat the egg and panko dip for a double coat.
  4. Heat vegetable oil to 350°F (175°C) in a heavy pot with 2 to 3 inches of oil. Fry in batches of 5 to 6 for 2 to 3 minutes until deep golden brown, then drain on a wire rack.
  5. Arrange on a serving plate, top with a few fresh jalapeño rounds, and serve immediately with ranch dressing alongside.

Notes

The double coat of breading is the step most people skip, and it's the one that matters most for getting that thick, crunchy shell without any blowouts. Make sure the filling is cold before it goes into the oil. If you're making these for a group, the coated, unfried bites can sit in the freezer for up to a month and go straight into the hot oil from frozen.