This fried stuffed poblano pepper features a large poblano battered in sweet cornbread mix and deep-fried until golden, filled with a creamy blend of cream cheese, jalapeños, bacon, and Mexican cheese. It's an oversized, indulgent take on the classic jalapeño popper appetizer.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Char the poblano and jalapeño peppers directly over a gas flame until the skin is blistered and blackened all over.
Once charred, carefully peel the blackened skin off the peppers. Do not steam them, as this will keep them firm.
In a skillet, fry the bacon until crispy. Remove from the pan, let cool, and then crumble.
To make the filling, combine whipped cream cheese, one finely diced jalapeño, shredded Mexican cheese blend, crumbled bacon, and chicken bouillon powder in a large bowl.
Add sour cream, mayonnaise, garlic powder, and onion powder to the cheese mixture and mix until well combined.
Prepare the peppers for stuffing by cutting a slit down the side of the poblano and removing the seeds. Cut the tops off the remaining two jalapeños and remove their seeds.
Begin stuffing by placing a layer of shredded mozzarella cheese inside the poblano pepper.
Nest the two whole, deseeded jalapeños inside the poblano on top of the mozzarella.
Using a piping bag or a zip-top bag with the corner snipped, pipe the cheese filling into the poblano, filling the space around the jalapeños.
Top the filling with more shredded mozzarella cheese.
In a separate bowl, prepare the batter by combining the corn muffin mix, eggs, all-purpose flour, honey, beer, and a pinch of salt.
Whisk the batter until it is smooth and has a thick, pancake-batter-like consistency.
Insert a wooden skewer through the stem of the stuffed poblano to use as a handle.
Dip the stuffed poblano into the batter, using a spatula to help coat it completely.
Immediately transfer the battered pepper to a plate of panko breadcrumbs and coat thoroughly on all sides.
Carefully lower the breaded pepper into a pot of hot oil and deep-fry until it's golden brown and crispy.
Remove the fried pepper from the oil, let it drain on a wire rack, and serve immediately.
Store leftovers in an airtight container in the refrigerator up to 2 days. Reheat in a 350°F oven for 10–12 minutes to restore crispness.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
Yes. Stuff and refrigerate the peppers up to 4 hours before frying. Fry them fresh just before serving for the crispiest coating.
Cornbread mix adds a subtle sweetness and creates a golden, crispy exterior that complements the creamy filling better than plain flour or traditional beer batter.
Baking won't achieve the same crispy, golden crust. For best results, deep-fry at 350°F until golden (3–4 minutes per side).
The pepper skin should blister and blacken in spots, and the filling will feel hot to the touch when pierced gently with a fork.
Use Oaxaca, Chihuahua, or a mix of Monterey Jack and cotija for authentic flavor. Cheddar or mozzarella will work but are less traditional.
Honey Chipotle Chicken Wrap
35 min
Mexican Pizza
25 min
Chicken Fajita Tortilla Pie
55 min
Stove Top Stuffing Meatloaf
85 min
Mexican-Style Shrimp Cocktail With Tajín
5 min
Chunky Chili
490 min
Tres Leches Cake
70 min
Homemade Crunchwrap
25 min
