These Easy Texas Roadhouse Rattlesnake Bites are fun and tasty! Made with creamy cheese and a touch of spicy jalapeños, they’re perfect for sharing or enjoying on your own.
Honestly, who can resist crispy bites of cheesy goodness? I love pairing them with ranch dressing for an extra dip party! You may want to make a double batch—they disappear fast! 😄
Key Ingredients & Substitutions
Cream Cheese: The base of the filling. Make sure it’s softened so it mixes easily. If you’re looking for a lighter option, try using reduced-fat cream cheese or a dairy-free cream cheese alternative.
Monterey Jack Cheese: This cheese adds creaminess and flavor. You can substitute it with cheddar or pepper jack for a little extra kick!
Jalapeños: Fresh jalapeños add great flavor and heat. For a milder option, use canned, diced jalapeños. If you’re feeling adventurous, you could even try using poblano peppers.
Vegetable Oil: This is used for frying. Canola or peanut oil also works well. Avoid olive oil for frying, as it has a lower smoke point.
How Do I Get the Perfect Crispy Coating?
The key to a crispy exterior lies in the breading process. Here’s how to ensure your bites turn out perfectly crunchy:
- First, make sure to chill the formed balls before breading—this will help them hold their shape.
- Use three bowls: one for seasoned flour, one for eggs, and one for cornmeal. This order is crucial for a good coat.
- Ensure each ball is thoroughly coated in flour, egg, and cornmeal to avoid any bare spots.
- Fry in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy bites.
By paying attention to these little steps, your Rattlesnake Bites will be golden and crispy each time! Enjoy making these tasty treats at home!
Easy Texas Roadhouse Rattlesnake Bites
Ingredients You’ll Need:
- 8 oz cream cheese, softened
- 1 cup cooked diced chicken breast
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup diced jalapeños (fresh or pickled, seeds removed for less heat)
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal or yellow corn-based breading mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 large eggs
- 2 cups vegetable oil (for frying)
- Salt and pepper to taste
- Ranch dressing or your favorite dipping sauce (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 10 minutes to cook, plus 20-30 minutes to chill the formed bites in the fridge. So, roughly 45-55 minutes in total, including preparation and cooking time!
Step-by-Step Instructions:
1. Mixing the Filling:
In a medium bowl, combine the softened cream cheese, diced chicken, shredded Monterey Jack cheese, and diced jalapeños. Mix everything together until well combined and creamy. This will be the delicious filling for your bites!
2. Shaping the Bites:
Using your hands or a small scoop, form the mixture into bite-sized balls about 1 to 1.5 inches in diameter. Once shaped, place the balls on a tray and refrigerate for about 20-30 minutes. This step helps the bites hold their shape while frying.
3. Setting Up Your Dredging Stations:
Prepare three separate bowls for breading:
- Bowl 1: Add the flour and season it with garlic powder, onion powder, paprika, salt, and pepper.
- Bowl 2: Beat the eggs until smooth.
- Bowl 3: Pour in the cornmeal or breading mix.
Now you’re all set for the breading process!
4. Heating the Oil:
In a deep skillet or fryer, heat the vegetable oil to 350°F (175°C). Make sure the oil is hot so that your bites become crispy when cooked!
5. Breading the Bites:
Take each chilled cream cheese ball and roll it first in the seasoned flour, ensuring it’s well coated. Then, dip it into the beaten eggs, and finally roll it in the cornmeal breading. Make sure each bite is thoroughly coated to achieve a crispy outer layer!
6. Frying the Bites:
Carefully place the coated bites in the hot oil in batches. Fry them for about 3-4 minutes or until they are golden brown and crispy all around. Avoid overcrowding the pan, as this can lower the oil temperature.
7. Draining:
Once golden brown, remove the rattlesnake bites from the oil using a slotted spoon and place them on a paper towel-lined plate to drain off any excess oil.
8. Serving:
Serve your warm, crispy Rattlesnake Bites immediately with ranch dressing or any dipping sauce of your choice. Enjoy the cheesy and slightly spicy goodness!
Happy cooking! Enjoy your crispy, cheesy, and slightly spicy Texas Roadhouse-style Rattlesnake Bites!
FAQ for Easy Texas Roadhouse Rattlesnake Bites
Can I Use Leftover Chicken for This Recipe?
Absolutely! Using leftover cooked chicken is a great way to save time and reduce waste. Just make sure to chop it finely so that it mixes well with the other ingredients.
What If I Want a Spicier Kick?
If you’re looking for more heat, consider using pepper jack cheese or adding extra jalapeños to the filling. You could also serve them with a spicy dipping sauce like sriracha or a chipotle ranch.
How Do I Store Leftover Rattlesnake Bites?
Store any leftover bites in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to crisp them back up.
Can I Make These Bite-Sized Snacks Ahead of Time?
Yes! You can prepare the mixture and form the balls a day in advance. Just refrigerate them until you’re ready to coat and fry. This makes it easy to whip them up for a party or gathering!
