Stuffed
Fried Stuffed Jalapeno Poppers
Prep
15 minutes
Cook
20 minutes
Yield
20 jalapenos
This stuffed jalapeno poppers recipe can be made in only 35-minutes and is vegetarian friendly.
This delicious recipe takes your classic stuffed jalapeno poppers but fries them. They’re crispy, they’re creamy, and they make the perfect snack or appetizer. You’ll love these little guys!
Why you’ll love these stuffed jalapeno poppers:
- Quick: This recipe will only take 35-minutes to put together
- Spicy: Of course, these stuffed jalapeno poppers add a little kick to the appy plate
- Vegetarian: Lots of jalapeno popper recipes have bacon in them, but this one is totally vegetarian
Ingredient Notes:
Jalapenos: Jalapenos are rich in vitamins A and C, as well as potassium. They also have carotene which is an antioxidant that can help prevent damage to your cells. On top of all that, they are rich in folate, vitamin K & B. So good for you!
Umami: Usually made of kombu, bonito flakes, and shiitake mushrooms, umami powder, this spice can be added to almost anything to add a great depth of flavor to a dish.
How to make stuffed jalapeno poppers:
- Prepare the filling by combining softened cream cheese, cheddar cheese, chives, and spices in a medium-sized bowl. Mix until combined and set aside.
- Next, prepare the jalapenos: cut the tops off the jalapeno peppers and hollow the jalapeno peppers using a sharp, small paring knife.
- Evenly distribute the filling into the jalapeno cavities, using a piping bag, filling just to the top of each jalapeno (see notes for helpful tips).
- Place the jalapenos in the freezer while you prepare the batter (this will keep the jalapeno filling cool).
- Toss the stuffed jalapenos in 3 tbsp flour and set aside.
- Next, make the batter. Whisk together the flour, cornstarch, baking powder, salt, pepper and dried oregano. Then whisk in the sparkling water until just combined and the consistency is like pancake batter. Add more sparkling water, 1 tbsp at a time if needed to get the right consistency.
- Add the avocado or grapeseed oil to a medium pot or high-sided pan, about 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.
- While the oil is heating, place a plate lined with a paper towel aside for cooked jalapenos. Remove the jalapenos from the freezer.
- Drop a few jalapenos in the batter and remove with a fork one at a time, shaking off excess batter before carefully dropping them into the hot oil.
- Fry for about 4-5 minutes, until golden brown and rotate about halfway through to ensure golden brown colour all around the jalapeno. If you find the jalapenos are getting too dark in colour, turn the heat down a bit.
- Garnish with sea salt and best enjoyed within 15-20 minutes of cooking!
Expert Tips & FAQ:
Jalapeno Safety: Be very careful with the raw jalapeños, be sure to wash your hands + surfaces, wearing gloves if you’d like instead!
Find jalapenos too spicy? Try using sweet mini peppers instead.
Piping Bag: If you don’t have a piping bag, you can make one by filling a resealable plastic bag and cutting the corner off. Or, you can cut a triangle out of parchment paper, fold into a cone with an opening at the end of the cone.
Other Recipes You’ll Love
- Easy Pumpkin Hummus with Roasted Garlic
- Red Lentil Hummus Dip
- Fried Feta Stuffed Olives
- Puff Pastry Crusted Baked Brie Recipe
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Stuffed Jalapeno Poppers (Fried)
Ingredients
- 20 small jalapenos
- 3 tbsp all purpose flour
For the filling
- 4 oz softened cream cheese
- 1 cup shredded cheddar cheese
- 4 tsp sweet and spicy umami blend
- 1/2 tsp ground black pepper
- 1/8 tsp salt
- 1 1/2 tbsp minced chives
For the batter
- 1 cup all purpose flour
- 1/2 cup corn starch
- 2 tsp baking powder
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 cup sparkling water plus 2 tbsp or more as needed
- Neutral oil for frying (avocado or grapeseed oil)
Instructions
- Prepare the filling by combining softened cream cheese, cheddar cheese, chives, and spices in a medium-sized bowl. Mix until combined and set aside.
- Next, prepare the jalapenos: cut the tops off the jalapeno peppers and hollow the jalapeno peppers using a sharp, small paring knife.
- Evenly distribute the filling into the jalapeno cavities, using a piping bag, filling just to the top of each jalapeno (see notes for helpful tips).
- Place the jalapenos in the freezer while you prepare the batter (this will keep the jalapeno filling cool).
- Toss the stuffed jalapenos in 3 tbsp flour and set aside.
- Next, make the batter. Whisk together the flour, cornstarch, baking powder, salt, pepper and dried oregano. Then whisk in the sparkling water until just combined and the consistency is like pancake batter. Add more sparkling water, 1 tbsp at a time if needed to get the right consistency.
- Add the avocado or grapeseed oil to a medium pot or high-sided pan, about 2 inches and heat over medium heat. You’ll know when the oil is hot enough if you dip the back of a wooden spoon in the oil and it sizzles OR drop in a pinch of batter and see it sizzle.
- While the oil is heating, place a plate lined with a paper towel aside for cooked jalapenos. Remove the jalapenos from the freezer.
- Drop a few jalapenos in the batter and remove with a fork one at a time, shaking off excess batter before carefully dropping them into the hot oil.
- Fry for about 4-5 minutes, until golden brown and rotate about halfway through to ensure golden brown colour all around the jalapneo. If you find the jalapenos are getting too dark in colour, turn the heat down a bit.
- Garnish with sea salt and best enjoyed within 15-20 minutes of cooking!
