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Stuffed Jalapenos II

Rated as 3.71 out of 5 Stars

"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."
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Ingredients

2 h 34 m servings 422
Original recipe yields 4 servings (8 stuffed peppers)

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.

Nutrition Facts


Per Serving: 422 calories; 35.5 19.6 7.7 124 819 Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 review

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.

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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!

After reading the reviews I chose to not boil my peppers first and I'm glad that I didn't. By not boiling them it gave them a nice crunch and they stayed such a pretty bright green. The only ot...