Irresistible Copycat Texas Roadhouse Rattlesnake Bites Recipe

There’s something magical about Texas Roadhouse Rattlesnake Bites. Imagine biting into crispy, cheesy goodness that bursts with flavor and a hint of spice. The first crunch leads to a warm, gooey interior, making every mouthful an adventure for your taste buds.

I remember the first time I tried these delightful bites at Texas Roadhouse; it was like a flavor explosion that made my heart sing. Perfect for game days or cozy family gatherings, these snacks promise to impress anyone lucky enough to take a bite.

My friends couldn’t stop raving about these bites at our last game night; everyone went back for seconds—and thirds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Jalapeños: Fresh jalapeños add the right kick; choose plump ones for maximum flavor.

• Cheddar Cheese: Opt for sharp cheddar for a bold, rich flavor that melts beautifully.

• Cream Cheese: Use softened cream cheese to create that gooey filling everyone loves.

• Flour: All-purpose flour helps bind everything together and gives the bites their crispiness.

• Seasonings: A mix of garlic powder, onion powder, and paprika adds depth to the flavor profile.

• Panko Breadcrumbs: These will give you an extra-crispy coating—no one likes soggy snacks!

• Oil for Frying: Choose a neutral oil like vegetable or canola for frying until golden brown.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Copycat Texas Roadhouse Rattlesnake Bites

Prepare the Filling: Start by finely chopping your jalapeños—don’t forget to wear gloves unless you enjoy the sensation of fiery fingers! In a mixing bowl, combine the chopped jalapeños with softened cream cheese and shredded cheddar cheese until well-blended.

Shape Into Balls: Using your hands (or two spoons if you’re feeling fancy), form small balls from the cheesy mixture. About one tablespoon per ball works perfectly. Chill them in the fridge for about 15 minutes to help them hold their shape while frying.

Prepare the Coating: In one bowl, place flour mixed with salt and pepper. In another bowl, beat an egg with a splash of water. Finally, fill a third bowl with panko breadcrumbs for that glorious crunch.

Coat Those Bites: Dip each cheese ball first into the flour mixture, then into the egg wash, and finally coat it generously with panko breadcrumbs. Repeat until all balls are coated—this is where things get messy but oh-so-fun!

Heat the Oil: In a deep pan or fryer, heat oil to 350°F (175°C). You can test if it’s ready by dropping in a breadcrumb; if it sizzles immediately, you’re good to go!

Fry Until Golden: Carefully place your coated bites in hot oil (don’t overcrowd!). Fry them for 3-4 minutes until they turn golden brown and deliciously crispy. Remove them from oil and drain on paper towels before serving.

Serve Warm: Arrange your Copycat Texas Roadhouse Rattlesnake Bites on a platter alongside ranch dressing or spicy dipping sauce—a must-have combo! Enjoy these bites while they’re still warm—they’re best fresh out of the fryer.

Now you’ve got yourself some tasty Copycat Texas Roadhouse Rattlesnake Bites that will have everyone begging for your secret recipe!

Perfecting the Cooking Process

Start by preparing your ingredients before frying. Mix the cheese and jalapeños, then form into balls for even cooking.

Add Your Touch

Feel free to spice things up! Add some diced red bell pepper or swap out cheddar for pepper jack cheese.

Storing & Reheating

Store leftover Rattlesnake Bites in an airtight container. Reheat in the oven at 350°F until crispy again.

Sometimes I wonder if my friends love these Rattlesnake Bites more than they love me. They always ask for seconds!

FAQ

Can I make these Copycat Texas Roadhouse Rattlesnake Bites ahead of time?

Yes, you can prepare them and refrigerate before frying to serve later.

What dipping sauces pair well with Rattlesnake Bites?

Ranch dressing and spicy aioli are perfect complements to these tasty bites.

Can I freeze leftovers of Rattlesnake Bites?

Absolutely! Just freeze them before frying, then cook from frozen when ready.

Print

Copycat Texas Roadhouse Rattlesnake Bites

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Clara Rosewood
• Total Time: 25 minutes
• Yield: Approximately 20 bites (4 servings) 1x

Print Recipe

Pin Recipe

Description

Savor the irresistible flavor of Copycat Texas Roadhouse Rattlesnake Bites, featuring a crispy exterior and a warm, gooey cheese filling with just the right amount of spice. Perfect for game day or family gatherings, these bites are sure to delight your taste buds and impress your guests. Quick to make in under 30 minutes, they’re an easy and delicious addition to any appetizer spread!

---

Ingredients

Scale 1x2x3x

• 4 fresh jalapeños, finely chopped
• 1 cup sharp cheddar cheese, shredded
• 8 oz cream cheese, softened
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 2 cups panko breadcrumbs
• 1 large egg
• 2 tbsp water
• Oil for frying (vegetable or canola)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a mixing bowl, combine chopped jalapeños, cream cheese, and cheddar cheese until smooth.
2. Form the mixture into small balls (about 1 tablespoon each) and refrigerate for 15 minutes.
3. Prepare three bowls: one with flour mixed with salt and pepper, another with beaten egg and water, and the last with panko breadcrumbs.
4. Roll each cheese ball in flour, dip in egg wash, then coat with panko breadcrumbs.
5. Heat oil in a deep pan to 350°F (175°C). Fry the balls in batches for 3-4 minutes until golden brown. Drain on paper towels.
6. Serve warm with ranch dressing or spicy dipping sauce.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 5 bites (150g)
• Calories: 430
• Sugar: 2g
• Sodium: 640mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 70mg