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Fried Jalapenos

 Fried Jalapenos
Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos.
8 ServingsPrep: 10 min. + chilling Cook: 20 min.


  • 2 jars (12 ounces each) whole jalapeno peppers, drained
  • 1 jar (5 ounces) olive-pimiento cheese spread
  • 3/4 cup all-purpose flour, divided
  • 6 tablespoons cornmeal, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup buttermilk
  • Vegetable oil


  • Cut off stems and remove seeds from peppers. Stuff with cheese
  • spread. Refrigerate for at least 2 hours.
  • In a shallow bowl, combine 1/4 cup of flour, 2 tablespoons cornmeal,
  • salt, pepper and buttermilk until smooth; set aside. In another
  • shallow bowl, combine remaining flour and cornmeal. Dip stuffed
  • peppers into buttermilk batter, then dredge in flour mixture.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry
  • peppers, two or three at a time, until golden brown. Drain on paper
  • towels. Yield: 2 dozen.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.