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Jalapeno Poppers

After sampling similar poppers at a wedding reception, I went home to create my own recipe. The creamy filling pairs well with the crunchy, spicy peppers.
  • Total Time
    Prep: 40 min. Cook: 10 min.
  • Makes
    12-16 appetizers


  • 2 jars (11-1/2 ounces each) jalapeno peppers
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons garlic salt
  • 2 teaspoons paprika
  • 1/4 cup all-purpose flour
  • 3 large eggs
  • 1 cup crushed cornflakes
  • 1/2 cup dry bread crumbs
  • Oil for frying
  • SAUCE:
  • 1/4 cup mayonnaise
  • 1/4 cup prepared Russian salad dressing
  • 1 teaspoon prepared horseradish
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • Dash Louisiana-style hot sauce


  • Select 12-16 large jalapenos from jars; pat dry with paper towels (refrigerate any remaining jalapenos for another use). Remove stems from jalapenos; cut a lengthwise slit on one side. Discard seeds. In a small bowl, combine the cheeses, parsley, garlic salt and paprika. Pipe or stuff into each pepper.
  • Place flour in a shallow bowl. In another shallow bowl, lightly beat the eggs. In a separate bowl, combine cornflakes and bread crumbs. Roll jalapenos in flour, dip in eggs, then roll in crumbs. Dip again in eggs, then roll in crumbs to completely coat.
  • In an electric skillet, heat 1/4 in. of oil to 375°. Fry peppers, a few at a time, for 30-60 seconds or until lightly browned. Drain on paper towels. In a small bowl, combine sauce ingredients. Serve with warm peppers.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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