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Cheese-Stuffed Jalapeño Poppers

by Jody Duits and Claire Nolan featured in Potluck Poppers


for 12 poppers

  • 12 jalapeño peppers
  • 1 block pepper jack cheese
  • 4 eggs
  • 2 cups
    flour, as needed (250 g)
  • 2 cups
    bread crumbs, as needed (230 g)

Special Equipment

  • 24 toothpicks
    Calories 313
    Fat 9g
    Carbs 41g
    Fiber 2g
    Sugar 2g
    Protein 13g

Estimated values based on one serving size.



  1. Cut the top off each jalapeño and core it, scraping out all the seeds, with the back side of a spoon.
  2. Fill the jalapeños with pepper jack cheese, either melted or cubed.
  3. Place the top back on the jalapeños and secure with two toothpicks inserted diagonally.
  4. NOTE: Be sure each toothpick goes through both the top and the bottom of the jalapeño to secure it.
  5. Dredge in flour, eggs, then breadcrumbs. For a thicker breading, double bread the jalapeños by repeating the egg and breadcrumb dredging.
  6. Heat oil to 325°F (160°C).
  7. Fry each jalapeño popper until golden brown (about 2-3 minutes).
  8. Cool and allow extra oil to drip off on a plate lined with paper towels. Remove the toothpicks.
  9. Season with salt and serve immediately once cooled enough to handle.
  10. Enjoy!




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