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Jalapeno Poppers

 Jalapeno Poppers
After sampling similar poppers at a wedding reception, I went home to create my own recipe. The creamy filling pairs well with the crunchy, spicy peppers.
12-16 ServingsPrep: 40 min. Cook: 10 min.


  • 2 jars (11-1/2 ounces each) jalapeno peppers
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons garlic salt
  • 2 teaspoons paprika
  • 1/4 cup all-purpose flour
  • 3 eggs
  • 1 cup crushed cornflakes
  • 1/2 cup dry bread crumbs
  • Oil for frying
  • SAUCE:
  • 1/4 cup mayonnaise
  • 1/4 cup prepared Russian salad dressing
  • 1 teaspoon prepared horseradish
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • Dash Louisiana-style hot sauce


  • Select 12-16 large jalapenos from jars; pat dry with paper towels
  • (refrigerate any remaining jalapenos for another use). Remove stems
  • from jalapenos; cut a lengthwise slit on one side. Discard seeds. In

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Jalapeno Poppers (continued)

Directions (continued)

  • a small bowl, combine the cheeses, parsley, garlic salt and paprika.
  • Pipe or stuff into each pepper.
  • Place flour in a shallow bowl. In another shallow bowl, lightly beat
  • the eggs. In a separate bowl, combine cornflakes and bread crumbs.
  • Roll jalapenos in flour, dip in eggs, then roll in crumbs. Dip again
  • in eggs, then roll in crumbs to completely coat.
  • In an electric skillet, heat 1/4 in. of oil to 375°. Fry peppers,
  • a few at a time, for 30-60 seconds or until lightly browned. Drain
  • on paper towels. In a small bowl, combine sauce ingredients. Serve
  • with warm peppers. Yield: 12-16 appetizers.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.