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  • 12 medium Jalapeno Peppers

  • ½ lb. Pepper Jack & Cheddar cheeses, grated

  • 1 cup Cornbread batter (your choice)

    Leave the Stems of the Jalapenos on.


  1. Cut a narrow slit along one side and scoop out the seeds and ribs.

  2. Blanch the peppers.

  3. Cool then stuff with the cheese mixture. 

  4. Freeze the stuffed peppers for a minimum of one hour.  Using the stems as a handle, coat the peppers in the batter.

  5. Drop into a deep fat fryer one at a time until golden and crispy. 

Let cool for 5 minutes before serving.