0 0
Breaded stuffed jalapeno chillies

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
20 Green Jalapeno Pepper
100g plain flour
1 tsp smoked paprika
2 Large eggs lightly beaten
75g panko breadcrumbs
1 litre vegetable oil
150g Cream Cheese full fat
50g permesan cheese grated
50g sultanas roughly chopped
Kosher Salt
black pepper

Nutritional information


Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Breaded stuffed jalapeno chillies

  • Gluten Free
  • Vegan

. Ideal as a snack or appetizer served with dipping sauces; provide portion control, consistent servings and appearance.

  • 1h
  • Serves 4
  • Medium





Another cheese and chilli combo, these moreish bitesize parcels make an excellent pre-dinner platter.They are a bit time-consuming to prep but heads above better than those ones you find in the freezer section of your store. There just is no comparison, so next time you want to make a platter of appetizers I hope you give these a try. And, you can prepare them and then flash freeze them, so that the next time you need some, they’ll be right in your freezer, ready to fry. That, is exactly what I did! Just prepare them all the way up to get them ready to fry, spray a baking sheet with non-stick spray, set them on it, stick the whole thing in the freezer and then once they are frozen solid, pop ’em in a zipper freezer bag.

(Visited 5 times, 1 visits today)



To make the stuffing, mix the cream cheese, parmesan and sultanas with some salt and plenty of pepper and set aside.


Bring a large pan of water to the boil, then add the jalepeño chillies and cook for 1 minute. Drain really well and allow to cool for a few minutes. Once cool enough to handle, use a sharp knife to make a small slit down the length of each chilli from top to bottom – don’t cut all the way. Use the end of a spoon to flick out the seeds and membrane. Stuff each chilli pepper with 2 tsp of cream-cheese mix, then squeeze the sides of the chilli together to seal it around the filling – it should look uncut.


Mix the paprika into the flour. Put the flour, the egg and panko breadcrumbs on to three separate plates. Dip each chilli into the flour, then the egg, then the breadcrumbs. Once coated set aside.


Heat the oil in a medium pan until a piece of fried bread turns golden brown in 1 minute. Carefully lower 3-4 chillies at a time into the hot oil, cook for 2 minutes, or until golden brown. Remove with a slotted spoon, drain on kitchen paper and keep warm while you fry the remaining chillies. Allow to cool for a minute before serving sprinkled with salt.

Dev Lopper

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Fast Chicken Chili with Butternut Squash
Fast Chicken Chili with Butternut Squash

Add Your Comment