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Stuffed jalapeno poppers stacked up on a white plate with a bite taken out of one of them, with green onions and a jalapeno in the background, and another white plate with jalapeno poppers stacked up.

Stuffed Jalapeno Poppers

Course Appetizer, Snack
Cuisine American
Keyword Jalapeno Poppers, Jalapenos
Prep Time 30 minutes
Cook Time 10 minutes
Servings 32 Bite-size Poppers


  • 8 jalapeños, stems and seeds removed
  • 1 cup all purpose flour
  • 1 cup buttermilk
  • 1 egg
  • 1 cup panko bread crumbs
  • ½ cup tempura
  • 2 tsp Cajun seasoning, I use Slap Ya Mama®
  • 1 tsp garlic salt

For The Bacon Cream Cheese Filling

  • 8 oz cream cheese, room temperature
  • cups sharp cheddar cheese, finely shredded
  • 8 pieces bacon, crispy, crumbled
  • ¼ cup green onions, diced
  • 1½ - 2 cups vegetable oil


For the Bacon Cream Cheese Filling

  1. In a small bowl, mix together cream cheese, bacon, green onions, and shredded cheese.

For the Poppers

  1. Using gloves, cut and remove the seeds from the jalapeños. Cut jalapeños vertically down the center and then cut each half in half horizontally. Each jalapeño should give you 4 pieces.

  2. Set up your dredging station using three shallow dishes. One with flour, one with egg and buttermilk, and the last with panko breadcrumbs, tempura mix and seasonings.

  3. In a large skillet, heat oil over medium heat.

  4. Take a spoonful of the cream cheese mixture and place inside each of the jalapeño pieces.

  5. Dip each loaded jalapeño into the flour first, then the egg buttermilk mixture, and lastly the breadcrumb tempura mixture.

  6. Place each breaded jalapeño into the hot oil and fry until golden brown on both sides.

  7. Remove from oil and place on a paper towel to absorb any excess oil.