Jalapeño Poppers Stuffed Matzo Balls

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Falafel balls on a plate, topped with sauce, sliced jalapeños, cilantro, and lime wedges.

Creamy, spicy, and golden jalapeño poppers stuffed matzo balls for a surprising Passover twist.

Course Appetizer

Cuisine Jewish

Keyword Jalapeño Poppers Stuffed Matzo Balls

Prep Time 20

Cook Time 30

Total Time 50

Servings balls

Calories 100kcal

Author Ksenia Prints

Equipment

Mixing bowls
Skillet or frying pan
Measuring Cups and Spoons
Spatula or tongs
Small spoon

Ingredients

Matzo Ball Dough

1 box matzo ball mix
⅓ cup schmaltz rendered chicken fat
2 eggs
¼ cup seltzer water
Salt and pepper to taste
Oil for frying enough to coat the bottom of the skillet

Filling

4 oz shredded Tex Mex cheese mix
1 jalapeño finely diced
½ package 4 oz cream cheese
Salt and pepper to taste

To Serve

Diced jalapeño
Creme fraiche
Cilantro leaves
Lime wedges

Instructions

Prepare the Dough

In a mixing bowl, combine matzo ball mix, schmaltz, eggs, and seltzer water. Season lightly with salt and pepper. Cover and refrigerate for 10 minutes to let the dough firm up.

Make the Filling

In a separate bowl, mix cream cheese, shredded Tex Mex cheese, and finely diced jalapeño. Season with a pinch of salt and pepper.

Assemble the Matzo Balls

Wet your hands to prevent sticking. Take about 1 tablespoon of dough and flatten it into a small disc. Place 1 teaspoon of the cheese-jalapeño filling in the center. Carefully fold the dough around the filling and roll into a smooth ball, sealing completely.

Cook the Matzo Balls

Heat a thin layer of oil in a skillet over medium heat. Fry the stuffed matzo balls 2–3 minutes per side, turning gently, until golden and crisp on the outside.

Serve

Plate the matzo balls while hot. Top with a small dollop of creme fraiche, a sprinkle of diced jalapeño, and fresh cilantro leaves. Serve with lime wedges on the side for a bright, tangy finish.

Nutrition