Crunchy Jalapeño Taco Poppers Recipe

Crunchy Jalapeño Taco Poppers Recipe

How To Make Crunchy Jalapeño Taco Poppers

These crunchy taco poppers are packed with cream cheese, tender beef, and spicy jalapenos, to yield delicious afternoon snacks made in under one hour.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



  • 24jalapeñoes
  • 1lbground beef
  • 1oztaco seasoning,(1 package)
  • 2tspkosher salt,plus more to taste
  • 1tspground black pepper
  • ¼¼cupfresh cilantro,chopped
  • 2tbspextra virgin olive oil
  • 1medium white onion,diced
  • 2garlic cloves,minced
  • 1cupcheese blend,shredded
  • ½cupcream cheese
  • 4eggs,beaten
  • cupsflour,mixed with 1 tsp salt and 1 tsp pepper
  • 4cupscornflake cereal,crushed
  • 1cupcornflake cereal,finely ground
  • 8cupscanola oil
  • ¼cupfresh cilantro,chopped
  • 1tbsplime juice,fresh, for seasoning
  • salsa,for serving


  1. Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.

  2. In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.

  3. Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook for another 1 minute. Add the beef mixture and cook for approximately 5 minutes, until browned.

  4. Remove from the heat and let cool completely.

  5. In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese. Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.

  6. Pipe the beef mixture into the jalapeños, then close the peppers.

  7. Heat a large pot filled with the oil until it reaches 325 degrees F.

  8. Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls.

  9. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.

  10. Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.

  11. Season the peppers well with salt and fresh lime juice.

  12. Serve warm with salsa for dipping, and enjoy!


  • Calories: 812.88kcal
  • Fat: 82.01g
  • Saturated Fat: 9.20g
  • Trans Fat: 0.58g
  • Monounsaturated Fat: 49.68g
  • Polyunsaturated Fat: 21.02g
  • Carbohydrates: 14.00g
  • Fiber: 1.52g
  • Sugar: 1.83g
  • Protein: 7.60g
  • Cholesterol: 51.01mg
  • Sodium: 368.40mg
  • Calcium: 65.38mg
  • Potassium: 230.45mg
  • Iron: 2.73mg
  • Vitamin A: 135.04µg
  • Vitamin C: 22.80mg
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