Stuffed Jalapenos

Stuffed Jalapenos
Yield: 16 jalapenos Prep 1 hr Cook 200°F 4 mins Cook 375°F 2 mins to 4 mins per batch


  • 16 medium to large jalapeno chiles
  • 2 packages (3 ounces each) cream cheese, at room temperature
  • 1 cup shredded cheddar cheese (4 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 2 tablespoons milk
  • 2 eggs
  • 1/4 cup packaged unseasoned bread crumbs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 quart oil, for frying

Make It

1. Slice jalapenos in half lengthwise, leaving chile halves attached at stem end. Remove seeds from chiles; remove white membranes. For hotter chiles, leave white membranes intact.

2. Bring medium-large pot of water to boiling. Add chiles; cook for 4 minutes. Drain; pat dry; let cool.


3. Beat cream cheese, cheddar, salt, pepper, oregano and milk in bowl. Transfer to plastic food-storage bag; snip off corner.


4. Lightly beat eggs in shallow dish. In second dish, whisk together crumbs, 1/4 cup flour, the cumin, chili powder and salt. In third dish, spread remaining 1/4 cup flour.

5. Heat oil in medium-size heavy saucepan until it registers 375 degrees F on deep-fat frying thermometer. Heat oven to 200 degrees F.

6. Pipe cheese filling into softened chiles; gently press chilies together to seal. Lightly coat with nonstick cooking spray. Coat with flour. Dip chilies in egg, then crumb mixture.

7. Working in batches, 3 or 4 chiles per batch, fry chiles in oil 2 to 3 minutes or until golden brown. Using slotted spoon, transfer chiles to baking sheet; keep warm in 200 degree F oven. When oil returns to 375 degrees F, fry remaining batches of chiles.

Nutrition Facts

Amount Per Serving: cal. (kcal): 155, Fat, total (g): 12, chol. (mg): 46, sat. fat (g): 5, carb. (g): 9, fiber (g): , pro. (g): 5, sodium (mg): 225, Percent Daily Values are based on a 2,000 calorie diet.