Jodi's Deep-Fried Stuffed Jalapenos


"These delicious appetizers are perfect for a Mexican-style meal. Pickled jalapeno peppers are stuffed with Cheddar cheese, then fried until crisp. Serve with sour cream."

Ingredients 1 h 20 m {{adjustedServings}} servings 865 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 865 kcal
  • 43%
  • Fat:
  • 87.3 g
  • 134%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1176 mg
  • 47%

Based on a 2,000 calorie diet

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  1. Cut a short slit into each jalapeno pepper. Remove as many seeds as possible. Slice Cheddar cheese into approximately 1/4 inch by 1 inch strips. Stuff each jalapeno with a Cheddar cheese strip.
  2. Place beaten eggs in a small bowl.
  3. In a small dish, mix yellow cornmeal, flour and salt.
  4. One at a time, dip jalapenos in the eggs. Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes.
  5. Heat corn oil in deep-fryer to 375 degrees F (190 degrees C).
  6. In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes. Drain on paper towels.
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All about Jalapenos

Meet the pepper that brings the heat to so many delicious dishes.

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Reviews 7

  1. 8 Ratings


Very good! I prevented my jalapenos from loosing the cheese by soaking toothpicks in water for 30 mins. & then used the toothpicks to keep the jalapeno casings together while frying. I also double breaded the jalapenos and added cajun seasoning to the flour/cornmeal mix instead of just salt.


this was ok, but did not like the meal batter either. I have a similar recipe; i stuff mine with creme cheese, wrap with bacon, use toothpicks to close, great on the grill or in the oven! *****tip****to take some of heat out of the peppers, cut ends off and hull out and soak in salt water over nite in fridge******


The cornmeal is a little course, maybe maza (corn) flour would be better. I also ended up rolling them in the egg mixture a second time and then through the cornmeal again to get enough coating to stick. The cheese also came out of mine while they were frying and there was not much left inside. However, my boyfriend (born and raised in Jalisco, Mexico) liked them, as did his uncle and his brother, there were none left! We'll see if there's a requestin my house for MAS de los jalapenos fritos! (more friend jalapenos, for the non-spanish speakers ;)