Vegetables & Sides
Recipes

Stuffed Jalapeño Peppers

Stuffed Jalapeño Peppers

Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 18

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Stuffed Jalapeño Peppers

Our hushpuppy mix with onion gives these spicy stuffed peppers a crispy coating that can’t be beat.

Ingredients

  • 2 1/2 cups House-Autry Hushpuppy Mix with Onion
  • 18 jalapeno peppers
  • 1 1/2 cups water
  • 8 ounces cream cheese, softened
  • 1 cup Mexican four-cheese blend
  • Oil for frying

Directions

Cut jalapeno peppers in half lengthwise. With a spoon, scrape out seeds and white veins. Pour the hushpuppy mix into a small bowl, reserving 2 tablespoonfuls. In a separate bowl, combine the cheeses with the reserved hushpuppy mix. Stuff the pepper halves with the cheese mixture. Refrigerate for 15 minutes so the cheese mixture will firm up.

Place chilled peppers one or two at a time into the bowl with the dry hushpuppy mix; gently cover the cheese mixture with hushpuppy mix. Remove from bowl and set aside. Combine the leftover hushpuppy mix with water; let stand 5 minutes. Dip stuffed jalapenos into batter, then shake off excess. (Do a test fry on one of the peppers. If mixture seems too thick, add a few tablespoons of water.) Place peppers into 375°F oil. Fry for about 3 minutes, turning halfway through cooking. Drain on paper towels and serve immediately.

Products used in this recipe:

Hushpuppy Mix with Onion

Hushpuppy Mix with Onion

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