Fried Jalapenos

Total Time

Prep: 10 min. + chilling Cook: 20 min.


2 dozen

Updated: Jul. 17, 2023
Here's an appetizer that will heat up any gathering. Family and friends often request that I make these jalapenos. —DeLea Lonadier, Montgomery, Louisiana


  • 4 jars (12 ounces each) whole jalapenos, drained
  • 10 ounces 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
  • Oil for deep-fat frying
  • Ranch dressing, optional


  1. Cut off stems and remove seeds from peppers; pat dry with a paper towel. Stuff peppers with cheese spread. Refrigerate for at least 2 hours.
  2. In a shallow bowl, combine 1/4 cup flour, 2 tablespoons cornmeal, salt, pepper and buttermilk until smooth; set aside. In another shallow bowl, combine remaining 1/2 cup flour and 1/4 cup cornmeal. Dip stuffed peppers into buttermilk batter, then dredge in flour mixture.
  3. In a deep cast-iron or electric skillet, heat oil to 375°. Fry peppers, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. If desired, serve with ranch dressing.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 stuffed jalapeno: 109 calories, 7g fat (2g saturated fat), 10mg cholesterol, 433mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 2g protein.