• Vegetable oil, for frying
  • 6 fresh large jalapeno peppers
  • 4 ounces cream cheese, softened
  • 4 ounces crunchy peanut butter
  • 1T Molly's Mills Idahoan Blend, freshly ground
  • 1 large egg, lightly beaten
  • 1 cup panko bread crumbs


These decadent poppers are a party pleasing favorite!

  1. In a deep-fryer or heavy-bottomed stock pot add enough oil to come 1/3 of the way up the sides of the pan. Heat oil to 370 degrees F over medium heat.
  2. Cut jalapeños in half, remove ribs and seeds.
  3. Combine cream cheese with the peanut butter and then spoon the mixture into each jalapeño half, mounding it slightly. Place in freezer to harden.
  4. In a small bowl, combine panko and Molly’s Mills.
  5. Once the filling is firm, dip each stuffed jalapenos into the egg and then roll in the panko mixture, pressing to coat.
  6. Working in batches, if necessary, gently place jalapenos in preheated oil and fry until golden brown, 1 to 2 minutes. Remove from the oil and drain on a paper-towel lined plate. Cool slightly before serving, as the filling is extremely hot.
  7. Serve with The Jelly Lady’s Black Cap Jelly and Enjoy!



About Molly

Molly is our resident garlic-alholic and founder of Molly's Mills.

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