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Cheese-Stuffed Jalapeño Poppers

by Jody Duits and Claire Nolan


for 12 poppers

  • 12 jalapeño peppers
  • 1 block pepper jack cheese
  • 4 eggs
  • 2 cups flour, as needed
  • 2 cups bread crumb, as needed

Special Equipment

  • 24 toothpicks


  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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