Breaded Stuffed Jalapeños

by | Oct 9, 2019 | Recipes | 0 comments



Ready In:

30 mins


50 per serving (3 poppers)

Good For:

Dinner Parties


  • 20 jalapeños
  • 100g plain flour
  • 1 tsp smoked paprika
  • 2 eggs, lightly beaten
  • 75g panko breadcrumbs
  • 1 litre vegetable oil

For the stuffing:

  • 150g full-fat cream cheese
  • 50g parmesan cheese, grated
  • 50g sultanas, roughly chopped
  • Salt and black pepper



1 To make the stuffing, mix the cream cheese, parmesan and sultanas with some salt and plenty of pepper and set aside.


2 Bring a large pan of water to the boil, then add the jalepeño chillies and cook for 1 minute. Drain really well and allow to cool for a few minutes. Once cool enough to handle, use a sharp knife to make a small slit down the length of each chili from top to bottom – don’t cut all the way. Use the end of a spoon to flick out the seeds and membrane. Stuff each chili pepper with 2 tsp of cream-cheese mix, then squeeze the sides of the chili together to seal it around the filling – it should look uncut.


3 Mix the paprika into the flour. Put the flour, the egg and panko breadcrumbs on to three separate plates. Dip each chili into the flour, then the egg, then the breadcrumbs. Once coated set aside.


4 Heat the oil in a medium pan until a piece of fried bread turns golden brown in 1 minute. Carefully lower 3-4 chilis at a time into the hot oil, cook for 2 minutes, or until golden brown. Remove with a slotted spoon, drain on kitchen paper and keep warm while you fry the remaining chilis. Allow to cool for a minute before serving sprinkled with salt.