Fried and baked jalapeño poppers may clog your arteries but the taste is worth it!


20 Minutes

  • 1 lb jalapeños (roughly 12-15 peppers)

  • 4-6 oz fat free cream cheese, softened
  • 1 cup mozzarella or Monterey Jack cheese
  • 1/2 cup swiss cheese
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • 1/2 cup all-purpose flour, seasoned with salt and pepper
  • 2 eggs, beaten
  • 2 tablespoons milk or almond milk
  • 2 cups fine bread crumb
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 14/ teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried cilantro


12 Minutes

  1. Mix bread crumb, salt, paprika, garlic powder, onion powder, black pepper, cayenne, oregano and cilantro in a dish and set aside.

  2. Season flour with salt and pepper in a dish and set aside.
  3. Mix milk and egg in another dish, lightly season with salt and pepper, beat, set aside.
  4. Make a T-shaped incision in each jalapeño and gently de-seed and de-vein each pepper, careful not to cut off the stems.
  5. Mix cheeses, cayenne and cumin. Stuff jalapeños with cheese mixture and press closed.
  6. Dredge each jalapeño in the flour, roll in the egg, and then coat with the bread crumb mixture. Return the jalapeño back to the egg mixture and thickly coat, for a second time, with the bread crumb mixture.
  7. Deep fry the jalapeños in a pot of canola oil on the stove at about 325 degrees if you have a thermometer. Fry for approximately 5 or 6 minutes, until they turn golden brown.
  8. Gently place each jalapeño on a paper towel lined baking sheet. Bake in the oven at 350 degrees for an additional 5 minutes to ensure the jalapeño becomes tender and cheese melts. The paper towel should not catch on fire at this temperature, but please stand watch.
  9. Serve with ranch or raspberry dipping sauce!

Additional Cooking Instructions

Raspberry dipping sauce? Easy! Just heat up raspberry preserves with water until smooth and enjoy! Measurements: 2 tablespoons preserve with 2 teaspoons water, heat in a microwave safe bowl or on the stove top. Yum! Want a little bit of a kick? Add a dash of white wine vinegar and horseradish to taste!


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