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Stuffed Jalapeños

If you like spice, then these Stuffed Jalapeños are for you!

Prep Time

15 minutes

Cook Time

30 minutes




6 large Jalapeños

4 oz Cream Cheese, room temperature

½ cup Cheddar cheese, shredded

4 slices Bacon, cooked and crumbled

¼ cup Tulkoff Spicy Jalapeño Aioli

1 Egg

1 Tbsp Milk

Salt and pepper, to taste

½ cup Breadcrumbs

¼ cup All-purpose flour


Preheat the oven to 350 degrees F. Cut a lengthwise slit from stem to bottom of each jalapeño. Pry open enough to expose ribs and seeds, devein and seed.

In a bowl, combine cream cheese, cheddar, bacon and Jalapeño Aioli. Fill peppers with cheese mixture, pressing seams closed after filling, so that peppers retain their shape.

In a small bowl, beat together the egg, milk, salt and pepper.

Add the breadcrumbs in a shallow dish. In another dish, combine the flour and salt and pepper.

One at a time, dredge peppers in the flour, dip into the egg mixture, then dredge in breadcrumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, on a greased baking sheet and bake until the crust is golden, about 30 minutes.