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Jalapeno Poppers
  • Prep
  • Total
  • Serving

Jalapeño Poppers

Main Ingredient: Cheese

Yield: 16 servings

Photo and Recipe courtesy of A Cozy Kitchen


  • 16 jalapeños
  • 4 ounces cream cheese, room temperature
  • 1 c. finely shredded sharp Cheddar cheese
  • Pinch of salt
  • Pinch of freshly ground pepper
  • 3 cups canola oil
  • 1/4 c. corn starch
  • 2 large eggs, lightly beaten
  • 2 cups panko bread crumbs


  1. Make a slit down the middle of each jalapeño, being sure to keep the stem and end intact. Using a small spoon, remove the seeds and membrane. In a small bowl, mix together the cream cheese, cheddar cheese, salt and pepper. Stuff each jalapeño with the cream cheese/cheddar mixture.
  2. Pour the canola oil in a dutch oven and turn the heat medium. Warm the oil to 350 degrees F. Line a cutting board with a few sheets of paper towels and set aside.
  3. Place the corn starch in a shallow plate, crack the eggs into a bowl and spread the bread crumbs onto a plate. In batches, dip the jalapeños in corn starch, flour, egg and panko bread crumbs. Carefully drop the jalapeños into the hot oil and fry until golden, about 2 to 3 minutes. Transfer to the bed of paper towels to drain and immediately serve.

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