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Jalapeno Poppers

When he hosts football-watching parties, television editor Sean Steyer likes to serve these spicy jalapeno poppers.

  • Servings: 4
Jalapeno Poppers

Source: Martha Stewart Living, April 2001


  • 2 quarts canola oil or Crisco
  • 1 cup all-purpose flour
  • 1 cup beer (not dark)
  • Coarse salt and freshly ground black pepper
  • 16 fresh jalapeno peppers, slit lengthwise down one side to create a pocket, stem end intact, seeds removed, if desired
  • 4 ounces cream cheese, or grated cheddar or Monterey Jack cheese, plus more if needed
  • 1 cup sour cream or Blue Cheese Dressing


  1. In a deep fryer or medium stockpot, heat oil to 400 degrees. Line a baking sheet with paper towels; set aside.

  2. To make the batter, combine flour, beer, salt, and pepper in a small bowl. Whisk to combine; set aside.

  3. Stuff each jalapeno with 1/4 ounce of cheese. Working in batches, dip jalapenos into batter, turn to coat, and drop into fryer until golden brown, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Serve immediately with sour cream or blue-cheese dressing.

Cook's Note

When preparing this snack, you may want to wear latex gloves since jalapeno juices can irritate skin.


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