Cheese Stuffed Okra Pods

This crispy Pepper Jack Cheese Stuffed Okra transforms the often-overlooked vegetable into an irresistible appetizer that will convert even the most devoted okra skeptics. The combination of creamy, spicy cheese and crunchy coating creates the perfect contrast of textures and flavors.

I first made these stuffed okra bites for a summer barbecue when I had an abundance from my garden. What started as an experiment became the most requested appetizer among friends who previously claimed they "didn't like okra."

• Fresh okra pods select small to medium pods that feel firm with bright green color for best results
• Pepper jack cheese the melty texture and subtle heat perfectly complements the okra
• All purpose flour creates the base for a crispy coating that adheres well
• Cornmeal adds essential crunch and traditional Southern flavor
• Garlic powder infuses the coating with savory notes that enhance the overall flavor profile
• Onion powder provides depth without overpowering the delicate okra flavor
• Cayenne pepper adjust according to your heat preference or omit for milder palates
• Buttermilk helps the coating adhere while adding tanginess that balances the rich cheese

How To Make Pepper Jack Cheese Stuffed Okra

Prepare the okra

Trim the tops from each pod and carefully slice lengthwise to create a pocket without cutting all the way through. The key is making the slit deep enough to accommodate cheese but leaving enough connected to hold everything together during frying.

Stuff with cheese

Gently fill each okra pod with shredded pepper jack cheese. Avoid overstuffing as the cheese will expand slightly when heated. Press the opening closed slightly to keep the cheese contained during the breading process.

Create coating station

Set up your dredging station with buttermilk in one shallow bowl and the seasoned flour cornmeal mixture in another. This organized approach makes the coating process more efficient and less messy.

Bread the okra

Dip each stuffed pod into buttermilk first then roll thoroughly in the seasoned flour mixture. Press gently to ensure complete coverage. For extra crispiness you can double dip by repeating the process after the first coating sets for a few minutes.

Fry to perfection

Heat oil to exactly 175°C using a thermometer for accuracy. Fry in small batches to maintain oil temperature allowing each piece plenty of space to cook evenly. The okra should sizzle immediately when added to the oil but not smoke or sputter excessively.

Drain and serve

Remove golden brown okra after 3 to 4 minutes and place on paper towels to absorb excess oil. Serve immediately while the exterior is crispy and the cheese inside is hot and melty.

My favorite thing about this recipe is watching people who claim to dislike okra reach for seconds and thirds. The pepper jack cheese completely transforms the texture that many find objectionable turning it into something irresistibly creamy and flavorful.

Make Ahead Options

You can prepare these stuffed okra pods up to the point of breading and store them in the refrigerator for up to 4 hours before frying. Arrange them in a single layer on a parchment lined baking sheet and cover loosely with plastic wrap. This makes them perfect for entertaining when you want to handle prep work before guests arrive. Simply fry them just before serving for the freshest result.

Dipping Sauce Suggestions

While these cheesy okra bites are delicious on their own they reach new heights when paired with the right dipping sauce. My family favorite is a simple sriracha mayo made by combining 1/2 cup mayonnaise with 1 tablespoon sriracha and a squeeze of lime juice. Other excellent options include cool ranch dressing honey mustard or a tangy barbecue sauce. The contrast between the crunchy spicy okra and a creamy or sweet dipping sauce creates a perfect balance.

Baked Alternative

For those looking to reduce oil consumption these stuffed okra can be baked instead of fried. Preheat your oven to 220°C and place the breaded okra on a well oiled baking sheet. Spray or brush the tops with oil and bake for 15 to 20 minutes flipping halfway through. While the texture won't be quite as crispy as the fried version the flavor remains delicious and the cheese still melts beautifully inside.

Dealing With Leftovers

In the rare event you have leftovers store them in an airtight container in the refrigerator for up to 2 days. To reheat place them on a baking sheet in a 180°C oven for 5 to 7 minutes. Avoid microwaving as this will make the coating soggy. The reheated okra won't be quite as crispy as fresh but will still taste delicious. I often chop up leftover pieces and add them to scrambled eggs for a flavorful breakfast with a bit of Southern flair.

Recipe FAQs

→ Can I use frozen okra instead of fresh?

Fresh okra works best for this dish as frozen okra can be too soft and watery when thawed, making it difficult to stuff and more likely to lose its structure during frying. If using frozen okra is unavoidable, thaw completely, pat very dry, and handle gently during the stuffing process.

→ What can I substitute for pepper jack cheese?

You can substitute monterey jack, cheddar, or mozzarella if you prefer less heat. For more spice, try habanero cheese or add red pepper flakes to regular cheese. For a different flavor profile, consider smoked gouda or a mixture of cheeses.

→ How do I prevent the cheese from leaking out during frying?

To prevent cheese leakage: don't overstuff the okra pods, ensure the slit isn't too large, coat thoroughly with the breading mixture to seal any openings, and make sure the oil is properly heated to 175°C so the exterior cooks quickly, sealing in the cheese.

→ Can these be made in an air fryer instead?

Yes! Prepare the stuffed okra as directed, then spray or brush with oil and cook in an air fryer at 200°C (390°F) for about 8-10 minutes, turning halfway through cooking. The result may be slightly less crispy but still delicious with significantly less oil.

→ What dipping sauces work best with this dish?

These cheese-stuffed okra pods pair wonderfully with ranch dressing, spicy aioli, remoulade sauce, sriracha mayo, or a cooling cucumber-yogurt dip. For a Southern twist, try serving with comeback sauce or a simple mixture of sour cream with hot sauce.

→ How do I select the best okra for stuffing?

Choose medium-sized okra pods (7-10 cm long) that are firm and bright green without brown spots. Avoid very large pods as they tend to be tough and woody. The pods should snap easily when bent – this indicates freshness and tenderness ideal for stuffing.