stuffed jalapenos that are full of cheese
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5 from 1 vote

Stuffed Jalapeno Peppers

Stuffed Jalapeno peppers are so hard to resist.
Course Appetizer
Cuisine Mexican
Keyword Jalapeno Poppers, Stuffed Jalapeno Peppers
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 1
Calories 2849kcal
Author Stephanie Manley


  • 24 jalapeno peppers (1 1/4 lb) medium size
  • 1 1/2 cups cheddar cheese shredded
  • 6 cups vegetable oil for frying
  • 3 eggs slightly beaten
  • 2 cups breadcrumbs


  • Wearing plastic gloves, cut stem end off peppers with paring knife.  Carefully remove seeds and white membrane. Stuff peppers with cheese.  Heat oil in deep-fat fryer to 375* or in large pot until oil registers  375 degrees. Meanwhile, place eggs in small bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to coat. Using fork, lift 1 pepper at a time out of egg, shaking off excess. Drop into crumbs; toss to coat. Place on sheet pan. When all peppers are coated, set aside for 15 min. to set up and dry. Repeat 6 more times with remaining peppers. With slotted spoon, slip peppers, 5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. Remove to platter lined with paper towels to drain. Repeat with remaining peppers. Serve immediately. 24 poppers. You may want to serve this a side of your favorite Ranch dressing.


Calories: 2849kcal | Carbohydrates: 188g | Protein: 93g | Fat: 193g | Saturated Fat: 50g | Cholesterol: 669mg | Sodium: 2851mg | Potassium: 1853mg | Fiber: 14g | Sugar: 32g | Vitamin A: 5610IU | Vitamin C: 482.9mg | Calcium: 1738mg | Iron: 17.4mg
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