Experience the fiery flavor of the Texas Roadhouse with this copycat recipe for Rattlesnake Bites. These tantalizing appetizers are the perfect blend of spicy and savory, featuring diced jalapeños and a melty cheese filling, all encased in a crispy, golden-brown crust. Ideal for those who love a kick of heat with their meal, these bites are a favorite at the famous steakhouse and are sure to become a hit at your table too. Whether you’re hosting a game day party, a family gathering, or simply craving some spicy comfort food, these Rattlesnake Bites will deliver that Texas Roadhouse experience right to your home.
Why You’ll Love Texas Roadhouse Rattlesnake Bites:
- Bold Flavors: Packed with spicy jalapeños and rich cheese, these bites are bursting with taste.
- Perfectly Crispy: The golden, crunchy exterior gives way to a gooey, flavorful center.
- Easy to Make: With simple ingredients and straightforward steps, you can whip these up in no time.
- Crowd-Pleaser: Sure to be a hit with anyone who loves a bit of spice in their snacks.
Ingredients Notes For Texas Roadhouse Rattlesnake Bites:
- Jalapeños: Fresh jalapeños are diced finely to distribute their heat evenly throughout the bites.
- Cheeses: A combination of Monterey Jack and cheddar cheese creates a creamy, flavorful filling.
- Seasonings: Garlic powder, salt, and pepper enhance the spicy and cheesy flavors.
- Breading: A three-step breading process with flour, beaten eggs, and breadcrumbs ensures a crispy exterior.
- Cooking Oil: Use a high-smoke-point oil like canola or vegetable for frying to get that perfect golden-brown finish.
Recipe Steps:
- Prepare the Filling: Mix finely diced jalapeños with shredded cheeses, garlic powder, salt, and pepper.
- Form the Bites: Shape the mixture into small balls, about the size of a golf ball.
- Bread the Bites: Coat each ball first in flour, then dip in beaten eggs, and finally roll in breadcrumbs to cover completely.
- Chill: Place the breaded bites in the refrigerator for about 30 minutes to firm up, which helps them hold together while frying.
- Fry: Heat oil in a deep fryer or deep pan to 350°F (175°C). Fry the bites in batches until golden brown and crispy, about 3-4 minutes.
- Serve: Drain on paper towels and serve hot with your favorite dipping sauce, such as ranch dressing or a spicy cream sauce.
Storage Options:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm up in an oven or toaster oven at 350°F (175°C) until crispy again.
INGREDIENTS
- 10–12 fresh jalapeños, seeds removed and finely diced
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs or panko for coating
- Vegetable oil, for frying
INSTRUCTIONS
- Prepare the Filling:
- In a mixing bowl, combine the diced jalapeños, shredded Monterey Jack cheese, softened cream cheese, garlic powder, paprika, salt, and pepper. Mix until well combined.
- Form the Bites:
- Take a small amount of the mixture (about 1 tablespoon) and roll it into a ball. Repeat with the remaining mixture. Place the formed balls on a baking sheet lined with parchment paper and freeze for about 30 minutes to firm up.
- Breading Station:
- Prepare three shallow dishes for breading: one with flour, one with beaten eggs, and one with breadcrumbs.
- Coat the Bites:
- Roll each chilled bite first in the flour, then dip in the beaten egg, and finally coat with breadcrumbs, making sure they are completely covered.
- Fry the Bites:
- Heat the vegetable oil in a deep fryer or a deep skillet to 350°F (175°C). Fry the rattlesnake bites in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, about 3-4 minutes.
- Drain and Serve:
- Use a slotted spoon to transfer the fried bites to a plate lined with paper towels to drain excess oil.
- Serve hot, ideally with a side of ranch dressing or your favorite dipping sauce