Stuffed Jalapenos II

6

"Jalapeno peppers stuffed with cream cheese and coated with a spicy breadcrumb mixture are always a treat. Serve them hot with pepper jelly and sour cream."

Ingredients

2 h 34 m servings 422 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 819 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a half filled medium saucepan of water to boil. Place jalapeno peppers in the water 10 to 15 minutes, until tender. Drain and cool.
  2. Blot dry interiors of the jalapeno peppers with a paper towel. Fill each jalapeno pepper half with approximately 1/2 ounce cream cheese. In a small bowl, whisk together eggs, 1/4 teaspoon salt and vegetable oil. In another small bowl, mix remaining salt, flour, garlic powder, paprika and onion powder. Place cornflakes cereal crumbs in a third small bowl. One at a time, dip the jalapeno pepper halves into the egg mixture, the flour mixture, the egg mixture again, and finally the cornflakes cereal crumbs. Place coated peppers in a medium dish. Freeze approximately 2 hours.
  3. Heat oil in a large, deep skillet over medium high heat. Fry the frozen peppers 3 to 4 minutes each, until dark golden brown. Drain on paper towels and serve.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

6
  1. 6 Ratings

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Most helpful

Pretty good. The boiling unfortunately took all the spice and flavor out of the jalapenos, so I would recommend against it, or at least only boiling them for a few minutes.

Most helpful critical

These are tasty. They'd be better with fresh bacon bits mixed into the cheese. They're time-consuming to make, but disappear quickly from the table.

These are tasty. They'd be better with fresh bacon bits mixed into the cheese. They're time-consuming to make, but disappear quickly from the table.

Pretty good. The boiling unfortunately took all the spice and flavor out of the jalapenos, so I would recommend against it, or at least only boiling them for a few minutes.

Please realize that when you boil jalapenos the steam creates a cloud of, basically, pepper spray. If you are sensitive to it, which we discovered I am, it will run out of not only the kitchen,...

These are the best! I just took them to a Mexican dinner my Sunday School class had, and they were a huge hit!

the boiling made these very soft with no spice or kick..

These were awsome! I used Jalapenos from my garden. Next time I will make a bigger batch since it is a little time consumeing. I will make again and again!