Loaded Jalapeno Poppers

Loaded Jalapeno Poppers

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  • Prep Time


  • Total Time


  • Servings



  • Makes: 2 dozen

  • 1

    (8-ounce) package cream cheese, softened

  • 1

    cup shredded sharp Cheddar cheese

  • 3

    tablespoons bacon bits

  • 12

    fresh jalapeno peppers, split in half lengthwise, cutting through stems, seeds removed

  • cup all-purpose flour

  • 2

    eggs, lightly beaten

  • ½

    cup bread crumbs Vegetable oil for frying


In a medium bowl, combine cream cheese, Cheddar cheese, and bacon bits. Firmly press a heaping teaspoonful of cheese mixture into each pepper half. Cover and chill 1 hour. Place flour, eggs, and bread crumbs in 3 separate shallow dishes. Dip stuffed pepper halves into flour, then eggs, then bread crumbs, coating thoroughly with each. Fill a large saucepan or soup pot with 2 inches of oil and heat over medium-high heat until hot but not smoking. Carefully fry a few peppers at a time, 1 to 3 minutes, or until golden. Drain on paper towels and serve immediately.


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