Stuffed Jalapenos (5 Pcs.) Recipe

Wash the jalapeños under cold water and pat dry. Wearing gloves (recommended), slice each jalapeño lengthwise in half. Use a small spoon to remove membranes and seeds to reduce heat; leave some seeds if you want more heat.

If you prefer whole boats rather than halves, instead cut a lengthwise slit and remove seeds/membrane while keeping the stem intact.

Cream Cheese Filling

In a small bowl, combine 4 oz softened cream cheese, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp chopped cilantro (if using). Mix until smooth and fully combined.

Cheddar Cheese Filling

In a bowl, mix 1 cup shredded sharp cheddar with 1 tbs mayonnaise, 1 tsp onion powder and 1/4 tsp black pepper until evenly combined. For a creamier texture, fold in 2 tbsp softened cream cheese (optional).

Crab Filling

Gently flake and check 4 oz crab meat for shells. In a bowl, combine crab, 1 tbs mayonnaise, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper and a squeeze of lemon (optional). Fold gently to keep lumps of crab intact.

Taste and adjust seasoning if needed. All fillings should be firm enough to hold their shape when spooned into jalapeños; chill for 10 minutes if too soft.

Using a small spoon, fill each jalapeño half (or slit jalapeño) with your chosen filling, slightly mounding it. You should have enough to fill 10 halves (5 jalapeños) generously.

Set up a breading station: bowl 1 — 1/2 cup flour; bowl 2 — 1 beaten egg mixed with 2 tbs milk; bowl 3 — 3 tbs breadcrumbs. If baking and you prefer no breading, skip the flour/egg/breadcrumb steps and proceed to spray with cooking spray.

Dredge each stuffed jalapeño first in flour (shake off excess), then dip in the egg wash, and finally coat in breadcrumbs. Press breadcrumbs lightly to adhere.

Shallow Frying (crispiest)

Heat a skillet over medium heat and add enough vegetable oil to cover the bottom about 1/4 inch (about 2–3 tbs). When oil is hot (test with a breadcrumb — it should sizzle), place stuffed jalapeños cut side up or sideways so breadcrumb side touches skillet. Fry 2–3 minutes per side until golden brown and filling is heated through (internal temperature ~165°F / 74°C). Transfer to paper towels to drain.

Baking (lighter)

Preheat oven to 425°F (220°C). Place breaded jalapeños on a parchment-lined baking sheet. Lightly spray each with cooking spray to encourage browning. Bake 12–15 minutes until breadcrumbs are golden and filling is hot, turning halfway through if necessary. If not breading, place filled jalapeños on the sheet and bake 10–12 minutes until filling is bubbly and peppers are blistered.

If using crab filling, ensure the internal temperature reaches 165°F (74°C) and that crab is heated through.

Arrange 5 stuffed jalapeños on a serving plate. Drizzle or place 1/4 cup ranch dressing on the side for dipping.

Garnish with a sprinkle of sliced chives and serve immediately while hot. If you used crab filling, offer an extra lemon wedge.